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

★★★★★ 2 votes
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

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.

Printable Recipe Card

About Rum-Caramel Chocolates

Course/Dish: Candies