Butter-Rum Caramels

by Kathy W.

Servings: 1 pound

INGREDIENTS

1 c Sugar
1 c Light corn syrup
1/2 c Heavy cream
1/2 ts Salt
1/4 c Butter
3/4 c Evaporated milk
2 ts Rum extract
1/2 c Chopped pecans, optional

INSTRUCTIONS

Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves. Cook to 232°F on candy thermometer (very soft ball), stirring occasionally,. Add butter and milk alternately a little at a time to prevent scorching. Cook and stir to 242-244°F (firm ball.) Remove from heat. Stir in extract and chopped pecans just to blend. Pour into well-greased foil-lined 8-inch-square pan. Cool thoroughly until firm; remove from pan when cool. With kitchen scissors, cut in 1-inch squares. If desired, top each with pecan half or almond sliver. Wrap individually in foil or plastic wrap.

CHEF COMMENTS

1-1/2 pounds makes 64 pieces.

Tagged: caramel, caramelandfudge, desserts add tags

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