Rum-Caramel Chocolates

Alicia .


I love the flavor of rum even though I don't drink, and decided since I was making candies today to try making a chewy rum-flavored center for chocolates.

I think they worked :p

pinch tips: Parchment Paper Vs Wax Paper



100+ pieces



1 c
2 1/4 c
light brown sugar
1 c
light corn syrup
1 14oz can(s)
sweetened condensed milk
3 tsp
rum flavored extract
1 1/2 tsp
vanilla flavored extract


1 lb
bittersweet chocolate
1 Tbsp

Directions Step-By-Step

Grease or line with wax paper an 8x8 inch square pan, bottom and sides, I prefer wax paper for easier clean up :p
In a heavy saucepan on medium heat, melt butter. Add brown sugar, corn syrup and condensed milk.

Stir constantly and heat to 250 degrees on a candy thermometer or until a small amount dropped in cold water forms a firm, pliable ball.

Remove from heat and stir in rum and vanilla extracts.
Pour into prepared pan and set aside to cool.

When it is completely cooled and set, cut into 1 inch squares and chill until firm.
When caramel is ready, prepare chocolate by melting it with 1 Tbsp butter in a double boiler.

Dip the caramel squares into chocolate using a dipping fork and set aside on a wax paper coated cookie sheet to cool.

Store in an airtight container or wrap individually in wax paper.

About this Recipe

Course/Dish: Candies