1Spray oil and Line 9x13 inch pan with parchment paper.
In a nonstck sauce pan add sugar and corn syrup and stir.
2On medium high heat mix in remaining ngredients except extract or Rum together until smooth. Bring to a boil,and boil until the caramel turns amber in color. Give it a stir now and then while boiling. It should reach 240 degree's with candy thermometer.
3remove from heat add salt,and Rum. Stir well and pour in to lined pan. Cool, Top with sea salt if desired, and cut in to pieces. Wrap Caramels in pieces of parchment or wax paper.