Chefshell posted 02-05-99
BUTTER RUM CARAMELS
1 1/2 cups heavy cream
1 cup granulated sugar
1 cup packed light brown sugar
1/3 cup light corn syrup
1.2 stick butter(unsalted)
1/2 tsp. salt
2 tsp. rum extract or rum
Butter an 8 inch square metal baking pan ( do not use glass) and set on a rack. In a 5 qt. heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon & washing down any sugar crystals forming to the side of the pan, with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes.
Boil mixture without stirring, until a candy thermometer registers 245 degrees. about 15 minutes. Remove pan from heat & add extract, swirling pan until combined. Immediately pour caramel into baking pan, set on rack & cool completely.
Chill caramel until firm, about 12 hours and up to 1 week. Line a
cutting board with wax paper and invert caramel onto it. Bring caramel
to room temp. about 30 minutes. With an
oiled, sharp knife, cut caramel into pieces, about 3/4 inch long and 1/3 inch wide. Wrap individual pieces in wax paper. Makes 70 caramels.