Butter Rum Caramels


  • 2 teaspoons rum extract
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 ½ cups heavy cream
  • 1 cup light brown sugar
  • 4 tablespoons unsalted butter
  • 1/3 cup light corn syrup

Butter an 8-inch square metal baking pan (do not use glass) and set on a rack. In a 5-quart heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in ...

View full recipe at Epicurious


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