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

Description

Soft Rum Caramels are delicious homemade candies with a rich buttery flavor and a hint of rum. Perfect for holiday treats or gifting, these caramels are easy to make and irresistible to enjoy.

Ingredients

Units Scale

Main Ingredients

- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, cubed
- 1 cup heavy cream
- 1 teaspoon rum extract

Optional Items

Wax paper, for wrapping

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Instructions

Prepare the Pan: Add parchment paper to a 9×9 pan and set it aside to ensure easy removal of the caramels.
Combine Ingredients: In a high-sided pot over medium-high heat, add granulated sugar, light corn syrup, and kosher salt. Stir the mixture to help dissolve the sugar into the corn syrup, ensuring to stir slowly to avoid burning.
Add Heavy Cream: Once the mixture starts to gently bubble and the sugar has dissolved, VERY SLOWLY drizzle in the heavy cream while continuously stirring. Ensure the mixture does not stop bubbling by adding the cold cream gradually.
Add Butter: After adding all the heavy cream, add the cubed unsalted butter while stirring constantly.
Cook to Temperature: Continue gently stirring until the mixture reaches 245°F, measured with a candy thermometer or an instant-read thermometer. This process will take about 15-20 minutes.
Add Rum Extract: Once the mixture reaches 245°F, remove it from heat and quickly stir in the rum extract.
Pour and Cool: Immediately pour the hot caramel into the prepared pan. Let it cool on the counter for a few hours until it sets and slightly hardens.
Cut and Wrap: Once cooled and set, remove the parchment from the pan, cut the caramel into squares, wrap each square in wax paper, and enjoy!

Notes

Storage: When wrapped in wax paper, these Christmas candies will stay fresh for up to 2 weeks. No need to refrigerate as they may harden in the fridge. Store them at room temperature in a cool, dark place.

Nutrition

Serving Size: 1 caramel square
Calories: 85
Sugar: 10g
Sodium: 15mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 0g
Cholesterol: 10mg