These rum-spiked caramels blend your favorite fall flavors into one bite-sized confection.
Rum-Cinnamon Caramels
2014-09-10 00:50:06
Yield: approximately 4 dozen caramels
Ingredients
- 2 cups heavy whipping cream, divided
- 1 1⁄2 cups light corn syrup
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1 cup butter
- 1⁄2 teaspoon rum extract
- 1⁄2 teaspoon cinnamon extract
Instructions
- Spray an 8-inch square pan with nonstick cooking spray. Line pan with a piece of parchment paper large enough to slightly hang over sides of pan. Set aside.
- In a large saucepan, bring 1 cup cream, corn syrup, sugars, and butter to a boil over medium heat, stirring often. Add remaining 1 cup cream, stirring to combine. Cook, without stirring, until a candy thermometer reads 250°. Remove pan from heat. Add extracts, stirring to combine. Pour into prepared pan. Refrigerate overnight.
- Let caramel return to room temperature. Remove from pan; discard parchment paper. Cut into 48 pieces; wrap caramels in wax paper squares. Store at room temperature up to 5 days.
Taste of the South https://tasteofthesouthmagazine.com/
