CHOCOLATE-CARAMEL RUM COFFEE
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.
Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
SOFT RUM CARAMELS
I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan! -Kelly-Ann Gibbons, Prince George, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside. , In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER RUM CARAMELS
Categories Candy Milk/Cream Rum Dessert Kid-Friendly Quick & Easy Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 64 (1-inch) squares
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
- 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°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
RUM CARAMEL CAKE
Steps:
- For the cake:
- Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
- Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
- For the icing:
- In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
- Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
- Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.
SALTED CARAMEL RUM HOT CHOCOLATE
This alcoholic blend is made with dulce de leche - a thick caramel. Add salt to your liking then serve up a mug of pure boozy bliss
Provided by Miriam Nice
Categories Drink
Time 15m
Number Of Ingredients 4
Steps:
- In a small bowl, mix together the rum and the dulce de leche until smooth then set aside.
- Warm the milk in a saucepan over a medium heat until simmering. Remove from the heat and add the chocolate and stir until melted. Pop the pan back on the heat until warm then add the rum mixture and a pinch of flaky sea salt. Pour into a mug and serve.
Nutrition Facts : Calories 457 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
BUTTER RUM CARAMELS
Categories Candy Milk/Cream Rum Dairy Christmas Vegetarian Winter Chill Edible Gift Candy Thermometer Gourmet
Yield Makes about 70 caramels
Number Of Ingredients 7
Steps:
- Butter an 8-inch square metal baking pan (do not use glass) and set on a rack. In a 5-quart heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes. Boil mixture, without stirring, until a candy or digital thermometer registers 245°F., about 15 minutes. Remove pan from heat and add extract, swirling pan until combined. Immediately pour caramel into baking pan set on rack and cool completely. Chill caramel until firm, at least 12 hours, and up to 1 week.
- Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temperature, about 30 minutes. With an oiled sharp knife cut caramel into pieces, each about 3/4 inch long and 1/3 inch wide.
- Individually wrap caramel pieces in wax paper or candy wrappers or layer between sheets of wax paper (do not use foil or parchment) in an airtight container. Caramels keep at cool room temperature 2 weeks.
RUM CARAMEL SAUCE
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
CARAMEL-RUM SAUCE
Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.
Provided by Carmen B.
Categories Sauces
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a heavy saucepan.
- Stir in cream, water and corn syrup.
- Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
- Cook and stir for 2 minutes more.
- Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
- Let mixture stand at room temperature until cooled.
- Store in refrigerator for up to 2 months.
CARAMEL-RUM FUDGE
Spike traditional caramel fudge with a touch of dark rum for a grownup dessert that will be a hit during the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
- In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
- In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
- Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 120 mg
More about "rum caramel chocolates recipes"
CARAMEL FILLED CHOCOLATE TRUFFLES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RUM-CARAMEL | FOOD OBSESSION, CHOCOLATE CARAMELS, BAKED DESSERT …
From pinterest.com
SPICED RUM CHOCOLATE CARAMEL EGGNOG - HOUSE & HOME
From pre.houseandhome.com
SALTED CARAMEL RUM HOT CHOCOLATE RECIPE – ADVANCED MIXOLOGY
From advancedmixology.com
CINNAMON RUM CARAMELS - MY COUNTRY TABLE
From mycountrytable.com
10 BEST RUM CARAMEL DRINK RECIPES | YUMMLY
From yummly.com
RUM SPIKED SOFT CARAMELS - WILL COOK FOR FRIENDS
From willcookforfriends.com
SALTED RUM CARAMEL — EATWELL101
From eatwell101.com
CARAMEL FILLED CHOCOLATES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
RUM SPICED CARAMEL - FLYPEACHPIE
From flypeachpie.com
10 BEST CHOCOLATE AND RUM DRINK RECIPES | YUMMLY
From yummly.com
CHOCOLATE CARAMEL RUM CAKE | BAKERS ROYALE
From bakersroyale.com
DARK RUM CARAMEL SAUCE - AVERIE COOKS
From averiecooks.com
HOMEMADE RUM CARAMELS - LEMON TREE DWELLING
From lemontreedwelling.com
CHEWY CHOCOLATE CARAMELS | RICARDO
From ricardocuisine.com
CHOCOLATE-CARAMEL RUM CAFé - WHAT'S COOKIN', GOOD LOOKIN'?
From whatscookingoodlookin.net
SALTED CHOCOLATE COVERED CARAMELS - INSPIRED TASTE
From inspiredtaste.net
CARAMEL AND RUM FILLED CHOCOLATES - CHRISTMAS RECIPE - BY ONE
From youtube.com
CHOCOLATE WITH RUM - THERESCIPES.INFO
From therecipes.info
SALTED BUTTER RUM CARAMELS • BREAD BOOZE BACON
From breadboozebacon.com
SALTED CARAMEL RUM HOT CHOCOLATE RECIPE | FLIPBOARD
From flipboard.com
RUM FILLED CHOCOLATES - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
RUM-CARAMEL SAUCE RECIPE | BON APPéTIT
From bonappetit.com
SPICED RUM CARAMEL SAUCE – MANDY TANNER
From mandytanner.com
BANANAS WITH CHOCOLATE AND CARAMEL – GOZNEY
From gozney.com
RUM CARAMEL SAUCE - KATE THE BAKER - EVERYTHING ELSE DESSERT
From katethebaker.com
DARK RUM CARAMEL - RECIPE - FINECOOKING
From finecooking.com
RUM-CARAMEL CHOCOLATES | RECIPE | CHOCOLATE CARAMELS, RECIPES, …
From pinterest.co.uk
SPICED RUM CARAMEL SAUCE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CARAMEL RUM SAUCE - OF BATTER AND DOUGH
From ofbatteranddough.com
SPICED RUM CHOCOLATE CARAMEL EGGNOG | GET CRACKING
From eggs.ca
HOT CARAMEL BUTTERED RUM COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
CARAMEL RUM TRUFFLES
From mychocolatesrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love