Description
These Melt-In-Your-Mouth Soft Rum Caramels are rich, buttery, and infused with a delicate rum flavor that makes them irresistible. Perfectly soft with a smooth texture, these homemade caramels will satisfy any sweet tooth and make a delightful gift or treat.
Ingredients
Scale
Caramel Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed
- 1 cup heavy cream
- 1 teaspoon rum extract
Optional
- 10 sheets wax paper
Instructions
- Prepare the Workspace: Line a baking pan or dish with wax paper or lightly grease it to ensure the caramel doesn’t stick once set. If you have wax paper sheets as suggested, have them ready for wrapping individual caramels after cooling.
- Combine Sugar, Corn Syrup, and Salt: In a heavy-bottomed saucepan, mix the granulated sugar, light corn syrup, and kosher salt. Place over medium heat and stir gently until the sugar dissolves completely.
- Add Butter: Once the sugar mixture is boiling but before it thickens, add the cubed unsalted butter. Stir continuously to incorporate the butter evenly into the mixture, creating a smooth base.
- Incorporate Heavy Cream: Slowly pour in the heavy cream while stirring constantly. The mixture may bubble vigorously; continue stirring to prevent burning and ensure smoothness.
- Cook to Caramel Stage: Continue cooking the mixture over medium heat, stirring occasionally. Use a candy thermometer and cook until it reaches the firm ball stage, approximately 245°F to 250°F (118°C to 121°C), about 20 minutes total cooking time.
- Add Rum Extract: Remove the saucepan from heat and stir in the rum extract thoroughly to infuse the caramel with a rich rum flavor.
- Pour and Cool: Immediately pour the hot caramel into the prepared pan, spreading it evenly. Let it cool at room temperature for several hours until fully set and firm.
- Cut and Wrap: Once cooled and set, cut the caramel into 24 pieces. Optionally, wrap each piece in wax paper to prevent sticking and maintain freshness.
Notes
- Be careful while cooking caramel as the mixture becomes extremely hot and can cause burns.
- Use a candy thermometer for best results to avoid under or overcooking the caramel.
- If you don’t have rum extract, vanilla extract can be used as a substitute though it will alter the flavor.
- Store caramels in an airtight container at room temperature or in the refrigerator to prolong shelf life.
- The cooking times may vary slightly depending on stove and pan used, always rely primarily on temperature reading.
