I think they worked :p
- 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
How to Make Rum-Caramel Chocolates
- 1Grease or line with wax paper an 8x8 inch square pan, bottom and sides, I prefer wax paper for easier clean up :p
- 2In 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.
- 3Pour into prepared pan and set aside to cool.
When it is completely cooled and set, cut into 1 inch squares and chill until firm.
- 4When 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.