RECIPE 8: Butter Rum Caramels

February 18, 2007 in 2007: Recipe of the Week, A Front Page Item, Recipes | No comments

-= Exported from BigOven =-

Butter Rum Caramels

Recipe By: GOURMET magazine, October 2005, page 268
Serving Size: 64
Cuisine:
Main Ingredient:
Categories: Candy, Gourmet Magazine, Easy, Desserts

-= Ingredients =-
Vegetable Oil ; For Greasing
2 cups (14 oun Light Brown Sugar ; Packed
1 cup Heavy Cream
1/2 stick (1/4 c Unsalted Butter
1/4 teaspoon Salt
1/4 cup + 1 ts Dark Rum
1/4 teaspoon Vanilla Extract

-= Instructions =-
1. Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.

2. Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248 degrees (firm-ball stage), about 15 minutes.

3. Remove from heat and stir in vanilla and remaining teaspoon rum.

4. Pour into baking pan and cool completely until firm, 1 to 2 hours.

5. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
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