I think they worked :p
2 1/4 clight brown sugar
1 clight corn syrup
1 14oz can(s)sweetened condensed milk
3 tsprum flavored extract
1 1/2 tspvanilla flavored extract
1 lbbittersweet chocolate
How to Make Rum-Caramel Chocolates
- 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.