Salted Butter Rum Caramels are just about the best thing you’ll ever put in your mouth! They’re heaven shaped in delicious little squares!
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If you’ve never had a homemade caramel, you are missing out my friends. I’ve had ones from candy stores that aren’t bought off the grocery store shelf and they’re good, really good. But these little beauties are on a whole new level. I don’t know if it’s the butter or the rum, okay it’s probably the rum, but these caramels are freaking a-wait for it-mazing!
This recipe is actually from Le Cordon Bleu. That’s right. It’s the big time. Back in October, I went to the Food Fight Write Conference in Vegas with Aubrey, Rachel, Laura, and Wendy. It was a great trip, apart from me being sick (like really sick) and losing my voice day 2. We had amazing conference sessions. That conference is what actually inspired this site. It made an impression on me and the way I wanted to be doing things.
Anywho, we got to spend an afternoon eating and watching the teaching chefs of Le Cordon Bleu cook and it rocked! We got these nifty recipe cards for a lot of the food we tried too. And now here we are eating the best caramel recipe you’ll ever make. Hide them. Trust me. If you don’t they’ll disappear.
Salted Butter Rum Caramels
Salted Butter Rum Caramels are just about the best thing you'll ever put in your mouth. They're heaven shaped in delicious little squares!
- 2 cups firmly packed dark brown sugar
- 1 cup heavy cream
- 1/4 cup unsalted butter
- Pinch Kosher salt
- 1/2 cup + 1 tablespoon spiced rum or dark rum divided (I used Sailor Jerry's Rum)
- 1/2 teaspoon vanilla extract
- Flaked sea salt for garnish
Line an 8-inch x 8-inch baking dish with parchment paper, leaving enough paper for it to come up the sides of the dish. Spray paper with a good coating of non-stick cooking spray. Set aside.
In a medium saucepan, combine brown sugar, heavy cream, butter, and 1/2 cup rum. Heat over medium-high heat until butter is melted and sugar is dissolved.
Bring mixture to a boil and continue to heat, stirring occasionally, until candy thermometer reaches 245 degrees F.
Remove candy from heat, stir in 1 tablespoon rum and vanilla. (The mixture will bubble when the liquids are added, be careful.)
Pour caramel mixture into the prepared dish. Sprinkle the top with sea salt over the top of the caramels - you just want a little salt all over the place, don't go crazy!
Let caramels sit out and cool for 90 minutes. Lift the parchment paper from the baking dish and transfer to a cutting board. Cut the caramels into 1-inch squares, or into small rectangles, and wrap in waxed paper. Twist the edges to seal to candy.
You can use light brown sugar in this recipe instead of the dark brown. The color of the caramels will just be a bit lighter.