Title: Butter-Rum Caramels
Categories: Candy
Yield: 64 Pieces
| 1 | c | Sugar |
| 1 | c | Light corn syrup |
| 1/2 | c | Heavy cream |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 3/4 | c | Evaporated milk |
| 2 | ts | Rum extract |
| 1/2 | c | Chopped pecans, optional |
Stir sugar, corn syrup, cream and salt in large heavy saucepan over low
heat until sugar dissolves. Cook to 232 on candy thermometer (very soft
ball), stirring occasionally,. Add butter and milk alternately a little at
a time to prevent scorching. Cook and stir to 242 - 244 F (firm ball.)
Remove from heat. Stir in extract and chopped pecans just to blend. Pour
into well-greased foil-lined 8-inch-square pan. Cool thoroughly until firm;
remove from pan when cool. With kitchen scissors, cut in 1-inch squares. If
desired, top each with pecan half or almond sliver. Wrap individually in
foil or plastic wrap. Makes 1 1/2 pounds (about 64 pieces.)