BUTTER RUM CARAMELS RECIPES

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SOFT RUM CARAMELS RECIPE: HOW TO MAKE IT



Soft Rum Caramels Recipe: How to Make It image

I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan! —Kelly-Ann Gibbons, Prince George, British Columbia

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/4 cup butter, softened, divided
1 cup heavy whipping cream
1 cup packed brown sugar
1 cup light corn syrup
1/4 cup sugar
1/4 teaspoon salt
1 to 2 teaspoons rum extract

Steps:

  • Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside. , In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 50 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HOT CARAMEL APPLE BUTTERED RUM RECIPE BY TASTY



Hot Caramel Apple Buttered Rum Recipe by Tasty image

Here's what you need: heavy cream, light brown sugar, honey, unsalted butter, unsalted butter, brown sugar, ground cinnamon, freshly grated nutmeg, ground cloves, ground allspice, boiling water, Captain Morgan® Sliced Apple Rum, granny smith apple, cinnamon stick

Provided by Captain Morgan

Yield 4 servings

Number Of Ingredients 14

¾ cup heavy cream
¾ cup light brown sugar
2 tablespoons honey
3 tablespoons unsalted butter
1 stick unsalted butter, room temperature
1 cup brown sugar
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
2 cups boiling water
1 cup Captain Morgan® Sliced Apple Rum
granny smith apple, for garnish, sliced
cinnamon stick, for garnish

Steps:

  • Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
  • Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
  • Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
  • To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 516 calories, CarbohydrateContent 73 grams, FatContent 28 grams, FiberContent 0 grams, ProteinContent 1 gram, SugarContent 72 grams

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