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Soft Rum Caramels are my go-to treat for holiday gatherings and homemade gifts. Their buttery chew and subtle rum perfume remind me of that classic buttered rum cocktail but in a melt-in-your-mouth bite. These candies have the perfect balance—soft enough to sink your teeth into but sturdy enough to wrap up and share.
Every time I make these I remember wrapping them beside the fireplace with my kids who always ended up sneaking a few before we finished tying the wax paper ends.
Ingredients
- Granulated sugar: gives these caramels their signature sweetness and golden color Look for a fine fresh bag to prevent clumping
- Light corn syrup: prevents crystallization and helps the caramel stay silky and smooth Clear syrup is best for a golden finish
- Kosher salt: enhances all the flavors without overpowering them Choose coarse kosher instead of fine or iodized salt which can make it too salty
- Unsalted butter: provides richness and chew Cut it into cubes for quick melting High quality European butter makes a difference here
- Heavy cream: creates velvety soft texture Only use real heavy cream not milk or plant alternatives or the caramel will not set
- Rum extract: delivers the homemade buttered rum flavor Go for pure extract and taste it before adding You can substitute with vanilla or maple extract if preferred
Step-by-Step Instructions
- Prepare Your Pan:
- Line a nine inch square baking pan with parchment paper leaving some overhang to help you lift the caramels out easily later
- Start the Sugar Base:
- Stir the granulated sugar light corn syrup and kosher salt together in a large saucepan Set over medium high heat stirring constantly until the sugar dissolves and looks translucent Watch closely so it does not scorch
- Incorporate the Cream:
- When the mixture is bubbling steadily begin pouring in the heavy cream slowly in a thin stream Keep stirring the whole time so the temperature does not drop too much and you avoid any sudden bubbling
- Melt in the Butter:
- Once the cream is fully mixed in drop in the butter cubes one at a time Make sure each cube melts completely before adding the next This gives a creamy smooth consistency
- Cook to the Right Temperature:
- Clip your candy thermometer to the side of the pan Continue cooking and stirring until the temperature reaches two hundred forty five degrees Fahrenheit This step is crucial for perfect chewiness
- Add Flavor and Pour:
- Take the pot off the heat as soon as it hits temperature Stir in the rum extract or other flavor Pour the caramel mixture quickly into the lined pan and gently spread it evenly
- Let It Set:
- Leave the pan uncovered at room temperature for a minimum of three hours or until fully cooled and set The caramel should be firm but give slightly when pressed
- Cut and Wrap:
- Lift out the caramel slab with the parchment Slice into bite size squares using a sharp buttered knife for clean cuts Wrap individual candies in wax paper so they stay fresh and do not stick together
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Nothing makes me smile like biting into one and tasting that hint of rum It brings me right back to family movie nights when we passed around a bowl of these instead of popcorn
Storage Tips
Keep caramels wrapped in wax paper at room temperature for up to two weeks Avoid storing in the fridge which can make them too hard Choose a cool dark pantry or cupboard and make sure the wrapping is tight to prevent them from drying out If you are making them for gifts package right before giving for best freshness
Ingredient Substitutions
Rum extract provides the signature holiday flavor but you have options Vanilla maple or almond extract all work It is important not to swap heavy cream or the candy will set wrong If you are craving even more flavor sprinkle a little flaky salt on top or dip the cooled caramels in melted chocolate for a decadent twist
Serving Suggestions
Pile wrapped caramels in a decorative bowl for a festive touch Offer them alongside coffee tea or mulled wine for holiday guests They also pack beautifully into tins for neighbor gifts and teacher presents These are perfect on a cookie platter for something a little unexpected
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Cultural and Historical Notes
Caramel candies have been around for centuries but the addition of rum or rum flavor is a nod to classic American buttered rum drinks Traditionally enjoyed during the winter months these candies celebrate the warmth of both the holiday spirit and the deep caramel flavor that feels nostalgic and comforting
Commonly Asked Questions
- → How do I achieve a soft, chewy texture?
Use heavy cream and unsalted butter, and carefully monitor the temperature with a candy thermometer, removing from heat at 245°F for ideal consistency.
- → Can I substitute the rum extract?
Yes, for a different flavor you may use vanilla, maple, or almond extract in place of rum extract without changing the method.
- → How should I store the caramels to keep them fresh?
Wrap each piece in wax paper and store in a cool, dark place at room temperature. Properly wrapped, they’ll stay soft for up to two weeks.
- → Do I need a candy thermometer for this?
Absolutely! Accurate temperature is crucial for the perfect chew. Remove from heat at precisely 245°F for best results.
- → Can the caramels be made ahead for gifting?
Definitely! These caramels keep well when wrapped, making them perfect for holiday gifting or party favors made in advance.
- → What’s the best way to cut caramels neatly?
Wait for them to cool completely, then use a sharp buttered knife to prevent sticking and achieve clean-cut squares.