Homemade Rum Caramels

These Homemade Rum Caramels are soft, chewy, and deliciously creamy with a hint of rum flavoring. Best of all, they're individually wrapped and perfect for holiday gifting!

5 from 1 vote

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Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 81kcal

Author: Cathy Trochelman

Ingredients

2 cups granulated sugar
1 cup packed brown sugar
1 cup salted butter
1 cup whole milk
1 cup heavy whipping cream
1 cup light corn syrup
1 teaspoon rum extract

Instructions

Line a 9x13 inch pan with foil; butter and set aside.
Combine all ingredients except rum extract in a large (4 quart) saucepan.
Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
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).
Remove from heat; stir in rum extract.
Pour into prepared pan and cool completely.
Cut into small pieces; wrap in wax paper.
Store in the refrigerator.

Notes

Tips for Success

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!

Nutrition