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


  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.

Printable Recipe Card

About Rum-Caramel Chocolates

Course/Dish: Candies

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