SALTED BUTTER RUM CARAMELS
Salted Butter Rum Caramels are just about the best thing you'll ever put in your mouth. They're heaven shaped in delicious little squares!
Provided by Julie Kotzbach
Categories Dessert
Time 1h45m
Number Of Ingredients 7
Steps:
- Line an 8-inch x 8-inch baking dish with parchment paper, leaving enough paper for it to come up the sides of the dish. Spray paper with a good coating of non-stick cooking spray. Set aside.
- In a medium saucepan, combine brown sugar, heavy cream, butter, and 1/2 cup rum. Heat over medium-high heat until butter is melted and sugar is dissolved.
- Bring mixture to a boil and continue to heat, stirring occasionally, until candy thermometer reaches 245 degrees F.
- Remove candy from heat, stir in 1 tablespoon rum and vanilla. (The mixture will bubble when the liquids are added, be careful.)
- Pour caramel mixture into the prepared dish. Sprinkle the top with sea salt over the top of the caramels - you just want a little salt all over the place, don't go crazy!
- Let caramels sit out and cool for 90 minutes. Lift the parchment paper from the baking dish and transfer to a cutting board. Cut the caramels into 1-inch squares, or into small rectangles, and wrap in waxed paper. Twist the edges to seal to candy.
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.
SALTED BUTTER RUM CARAMELS
Salted Butter Rum Caramels are just about the best thing you'll ever put in your mouth. They're heaven!
Provided by breadboozebacon.com
Time 1h45m
Yield 1
Number Of Ingredients 7
Steps:
- For complete instructions, visit the original site at http://breadboozebacon.com/salted-butter-rum-caramels/
Nutrition Facts : ServingSize serving, Sugar 8 g, Sodium 40 mg, Cholesterol 8 mg, SaturatedFat 2 g, Calories 54 kcal, Carbohydrate 8 g, Protein 0 mg, Fat 3 g
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.
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.
SALTED BUTTER CARAMELS
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Makes 128 caramels
Number Of Ingredients 9
Steps:
- Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
- Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
- To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 33 milligrams, Sugar 8 grams, TransFat 0 grams
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- In a large, heavy pot, combine sugar, 1 cup cream, corn syrup and butter. Cook over medium heat, stirring, until butter has melted and sugar has dissolved. Increase heat to high and bring to a boil. Cook, without stirring, until mixture reaches 248°F on a candy thermometer, 25 to 30 minutes.
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- Place a sheet of parchment on a countertop and turn slab of caramel out onto parchment. Peel off foil. Cut slab crosswise into 10 strips, then cut each strip into 5 caramels.
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