Real Recipes From Real Home Cooks ®

rum-caramel chocolates

★★★★★ 2
a recipe by
Alicia .
Watertown, WI

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
serves 100+ pieces

Ingredients For rum-caramel chocolates

  • 1 c
  • 2 1/4 c
    light brown sugar
  • 1 c
    light corn syrup
  • 1 14oz can
    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

  • 1
    Grease or line with wax paper an 8x8 inch square pan, bottom and sides, I prefer wax paper for easier clean up :p
  • 2
    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.
  • 3
    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.
  • 4
    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.

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