CARAMEL RUM RECIPES

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

Ingredients

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.

CARAMEL-RUM SAUCE RECIPE - FOOD.COM

Caramel-Rum Sauce Recipe - Food.com image

Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

2 cups brown sugar, packed
1/4 cup cornstarch
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 cup water
1/2 cup light corn syrup
1/4 cup butter, NOT margarine
1/4 cup rum
2 teaspoons vanilla

Steps:

Combine sugar and cornstarch in a heavy saucepan.
Stir in cream, water and corn syrup.
Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
Cook and stir for 2 minutes more.
Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
Let mixture stand at room temperature until cooled.
Store in refrigerator for up to 2 months.

Nutrition Facts : Calories 926.8, FatContent 23.9, SaturatedFatContent 14.9, CholesterolContent 69, SodiumContent 213, CarbohydrateContent 172.4, FiberContent 0.1, SugarContent 134.4, ProteinContent 2.9

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