rum-caramel chocolates

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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