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Homemade Rum Caramels are the real deal! So smooth and flavorful, these soft and chewy bites are worth the effort. Enjoy a delicious hint of rum flavoring.

Homemade Rum Caramels

Author Cathy Trochelman


  • 2 c. granulated sugar
  • 1 c. packed brown sugar
  • 1 c. 2 sticks butter
  • 1 c. milk
  • 1 c. heavy whipping cream
  • 1 c. light corn syrup
  • 1 tsp. rum extract


  1. Line a 9x13 inch pan with foil; butter and set aside.
  2. Combine all ingredients except rum extract in a large (4 qt.) saucepan.
  3. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
  4. Attach a candy thermometer to the side of the pan. Continue cooking, without stirring, 25-30 minutes or until candy thermometer reaches 244 degrees (firm ball stage).
  5. Remove from heat; stir in rum extract.
  6. Pour into prepared pan and cool completely.
  7. Cut into small pieces; wrap in wax paper.
  8. Store in the refrigerator.
  9. *Recipe adapted from Land O Lakes' Soft Caramel Recipe
  10. *I found it VERY helpful to test my candy thermometer for accuracy - it made ALL the difference! To test: boil water in a large pot. Thermometer should register at 212 degrees when water starts to boil. When I did this (after 3 failed attempts) I discovered that my thermometer registered at only 200 degrees...meaning I needed to adjust accordingly!