Rum-Caramel Chocolates

Name: Rum-Caramel Chocolates
Yield: 100+ pieces
Ingredients: CARAMELS; 1 c butter; 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; CHOCOLATE; 1 lb bittersweet chocolate; 1 Tbsp butter

By Alicia .
@Shezzyla

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

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

100+ pieces

Ingredients

CARAMELS
1 c

butter
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
CHOCOLATE
1 lb

bittersweet chocolate
1 Tbsp

butter
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How to Make Rum-Caramel Chocolates

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.