Can I use real rum instead of rum extract?

While you could substitute 1-2 tablespoons of real dark rum for the extract, most of the alcohol will cook off, leaving less rum flavor than the extract provides. If using real rum, add it earlier in the cooking process so the alcohol can evaporate properly.

Why did my caramels turn out too hard?

The most common reason is cooking the caramel to too high a temperature. Even just 5 degrees over 245°F can significantly change the texture. Make sure your thermometer is calibrated correctly, and consider removing the caramel from heat just before it reaches the target temperature, as it will continue cooking briefly.

Can I double this recipe for a larger batch?

Yes, but I recommend making separate batches rather than doubling in one pot. Candy making relies on precise temperatures and even heat distribution, which becomes more difficult with larger volumes. If you do double, use a much larger pot and expect a longer cooking time.

How can I prevent the caramel from sticking to the knife when cutting?

Lightly coat your knife with neutral oil or butter before cutting. Another trick is to chill the caramel for just 10-15 minutes before cutting (not longer, or it'll become too firm), then use a hot knife (run under hot water and wipe dry) to make clean cuts.

Soft Rum Caramels Recipe

Indulge in these melt-in-your-mouth Soft Rum Caramels that perfectly balance sweetness with a hint of rum flavor. These homemade candies are surprisingly simple to create with just a handful of ingredients and a little patience. Whether you’re making them as gifts or treating yourself, these buttery, smooth caramels will quickly become your new favorite sweet treat!

Why You’ll Love This Recipe

No Fancy Equipment Needed: You don’t need a professional candy kitchen to make these incredible caramels – just a good pot, thermometer, and a little patience.
Impressively Gift-Worthy: These caramels wrapped in wax paper make beautiful homemade gifts that friends and family will think took hours of professional candy-making skills.
Rich, Complex Flavor: The rum extract adds a sophisticated warmth that elevates these caramels beyond the ordinary sweet treat.
Make-Ahead Friendly: These caramels store beautifully for up to two weeks, so you can make them well before you need them for holiday gatherings or gifts.

Ingredients You’ll Need

Granulated Sugar: The foundation of our caramel, providing that classic sweetness and helping create the perfect texture.
Light Corn Syrup: Prevents sugar crystallization, ensuring your caramels stay perfectly smooth and chewy rather than grainy.
Kosher Salt: Enhances all the flavors and creates that irresistible sweet-salty balance that makes caramels so addictive.
Unsalted Butter: Contributes richness and that luxurious mouthfeel that defines great caramel. Make sure it’s cubed for faster, more even melting.
Heavy Cream: Creates that luscious, creamy texture that makes these caramels so special. Don’t substitute with lighter cream or milk!
Rum Extract: The star flavor that transforms these from ordinary caramels to something truly special, adding warm notes without any alcohol content.
Wax Paper: Essential for wrapping your caramels, preventing them from sticking together and making them easy to share or gift.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on these delicious caramels? Try these creative twists:

Sea Salt Topping: Sprinkle flaky sea salt on top of the caramels right after pouring for a gourmet sweet-salty treat.
Chocolate Dipped: Once set, dip half of each caramel in melted dark or milk chocolate for an extra indulgent treat.
Flavor Swaps: Replace the rum extract with vanilla, maple, or coffee extract for completely different flavor profiles.
Nutty Addition: Fold in toasted chopped pecans or walnuts just before pouring into the pan for added texture and flavor.

How to Make Soft Rum Caramels

Step 1: Prepare Your Pan

Line a 9×9 inch pan with parchment paper, making sure to leave some overhang on the sides for easy removal later. This step is crucial for seamless caramel removal.

Step 2: Begin the Caramel Base

In a high-sided pot over medium-high heat, combine the granulated sugar, light corn syrup, and kosher salt. Stir gently but consistently to help dissolve the sugar into the corn syrup. The high sides of the pot are important – caramel bubbles up significantly!

Step 3: Add the Cream

Once the mixture starts gently bubbling and the sugar has completely dissolved, VERY SLOWLY drizzle in the heavy cream while continually stirring. This is the trickiest part – you must add the cold cream gradually to prevent the caramel from seizing or stopping its bubbling action.

Step 4: Incorporate the Butter

After all the heavy cream has been added, introduce the cubed butter while maintaining that continuous, gentle stirring motion. The butter should melt smoothly into the mixture.

Step 5: Cook to Perfect Temperature

Continue stirring the mixture gently until it reaches exactly 245°F on a candy thermometer or instant-read thermometer, which typically takes about 15-20 minutes. This specific temperature is what guarantees that perfect soft, chewy texture.

Step 6: Add Flavor and Set

Once the mixture hits 245°F, quickly remove from heat and stir in the rum extract. Immediately pour the hot caramel into your prepared pan. Work fast – the caramel begins setting quickly!

Step 7: Cool and Cut

Allow the caramel to sit undisturbed at room temperature for several hours until completely set. Once firm but still soft, lift the caramel out using the parchment paper, then cut into squares using a sharp knife.

Step 8: Wrap

Wrap each caramel square in a small piece of wax paper by twisting the ends, candy-style. This not only prevents sticking but also makes them look professionally made.

Pro Tips for Making the Recipe

Temperature Matters: Use a reliable candy thermometer and aim for exactly 245°F. Even a few degrees lower will make caramels too soft; higher will make them too hard.
Constant Stirring: Never stop stirring, especially when adding cream! This prevents burning and ensures even heat distribution.
Prepare Everything Ahead: Have all ingredients measured and ready before starting – once the caramel-making process begins, you won’t have time to measure anything.
Cutting Trick: Lightly oil your knife before cutting for cleaner squares without sticking.
Weather Awareness: Humidity affects candy making! On very humid days, you might need to cook the caramel 1-2 degrees higher for the same texture.

How to Serve

These rum caramels are versatile treats that can be enjoyed in several delightful ways:

Simple Enjoyment

Unwrap and savor them slowly as an after-dinner treat with coffee or tea. The rum flavor pairs particularly well with dark roast coffee.

Holiday Dessert Platters

Arrange unwrapped caramels on a dessert platter alongside shortbread cookies and chocolate truffles for an impressive holiday dessert option.

Ice Cream Topping

Chop a few caramels and warm them slightly to create an incredible topping for vanilla ice cream – the rum flavor adds wonderful complexity.

Hot Chocolate Addition

Drop an unwrapped caramel into hot chocolate and let it slowly melt for a rum-caramel infused beverage that’s perfect for cold evenings.

Make Ahead and Storage

Storing Leftovers

These caramels will stay perfectly fresh for up to two weeks when wrapped individually in wax paper. Store them in a cool, dark place in an airtight container.

Important Note

Don’t refrigerate these caramels! Cold temperatures will make them too firm. Room temperature storage in a dry place is ideal for maintaining that perfect chewy texture.

Gifting Tips

For holiday gifts, wrap stacks of 6-8 caramels in cellophane tied with ribbon, or place them in small decorative tins lined with parchment paper.

Freezing

While not recommended for long-term storage, you can freeze these caramels for up to a month. Wrap them individually, then place in a freezer-safe container. Thaw completely at room temperature before enjoying.

FAQs

Can I use real rum instead of rum extract?

While you could substitute 1-2 tablespoons of real dark rum for the extract, most of the alcohol will cook off, leaving less rum flavor than the extract provides. If using real rum, add it earlier in the cooking process so the alcohol can evaporate properly.
Why did my caramels turn out too hard?

The most common reason is cooking the caramel to too high a temperature. Even just 5 degrees over 245°F can significantly change the texture. Make sure your thermometer is calibrated correctly, and consider removing the caramel from heat just before it reaches the target temperature, as it will continue cooking briefly.
Can I double this recipe for a larger batch?

Yes, but I recommend making separate batches rather than doubling in one pot. Candy making relies on precise temperatures and even heat distribution, which becomes more difficult with larger volumes. If you do double, use a much larger pot and expect a longer cooking time.
How can I prevent the caramel from sticking to the knife when cutting?

Lightly coat your knife with neutral oil or butter before cutting. Another trick is to chill the caramel for just 10-15 minutes before cutting (not longer, or it’ll become too firm), then use a hot knife (run under hot water and wipe dry) to make clean cuts.

Final Thoughts

These Soft Rum Caramels aren’t just candy they’re little squares of homemade luxury that prove the best things truly do come from your own kitchen. The beautiful amber hue, that irresistible chew, and the warm rum notes make these caramels something truly special. Don’t be intimidated by candy-making! With some patience and attention to detail, you’ll create something that rivals any gourmet candy shop. So wrap them up as gifts or keep them all to yourself either way, these caramels are bound to become a tradition worth repeating.