Tuesday, November 23, 2010

Vanilla Rum Caramels

1 lb. butter
2 lb. brown sugar
16 oz corn syrup
2 cans sweetened condensed milk
1 tbsp vanilla paste
1/2 tsp salt
1/4 cup dark rum

In a large kettle melt butter, stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage(245 to 250). Remove from heat and stir in the vanilla. Pour into a well buttered jelly roll pan. Let cool until set and then cut into 1 x 3/4 inch pieces and wrap in waxed paper.

Makes ~200 pieces

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