Soft Rum Caramel Candies (Printable Version)
# What You'll Need:
→ Caramel Base
01 -
300 g granulated sugar
02 -
240 ml light corn syrup
03 -
1/2 teaspoon kosher salt
→ Dairy & Flavorings
04 -
120 g unsalted butter, cubed, at room temperature
05 -
240 ml heavy cream
06 -
1 teaspoon rum extract
# Step-by-Step Directions:
01 -
Line a 22 cm x 22 cm square baking pan with parchment paper, ensuring the paper covers all sides for easy removal.
02 -
In a large saucepan, combine granulated sugar, light corn syrup, and kosher salt. Place over medium-high heat and stir continuously with a rubber spatula until the sugar is fully dissolved and the mixture starts to gently bubble.
03 -
Slowly pour in the heavy cream in a steady stream while stirring constantly, maintaining the gentle bubble. Take care not to add the cream too quickly to prevent crystallization.
04 -
Once the cream is incorporated and the mixture is smooth, add the cubed unsalted butter, stirring until fully melted and combined.
05 -
Continue stirring and cook the caramel mixture, monitoring closely with a reliable candy thermometer. When the temperature reaches 118°C, immediately remove the saucepan from the heat.
06 -
Stir in the rum extract quickly and pour the hot caramel into the prepared pan, spreading it evenly. Allow the caramel to cool undisturbed at room temperature until firm, about 2–3 hours.
07 -
Once the caramel is completely set, lift it from the pan using the parchment paper. With a sharp, buttered knife, cut into small squares and individually wrap in wax or parchment paper.
# Helpful Notes:
01 -
For clean cuts, butter the sides of your knife to prevent sticking.
02 -
Allow caramels to cool and set completely before cutting; warm caramel will not hold its shape.
03 -
Store finished caramels at room temperature in a cool, dark place for up to two weeks. Avoid refrigeration to maintain soft texture.
04 -
For an alternative flavor, substitute rum extract with vanilla or maple extract.
05 -
Sprinkle flaky sea salt on top before cooling for a salted caramel finish.
06 -
A precise candy thermometer is essential for consistent texture and results.