Rum-Cinnamon Caramels

These rum-spiked caramels blend your favorite fall flavors into one bite-sized confection.

Rum-Cinnamon Caramels
Yield: approximately 4 dozen caramels
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  1. 2 cups heavy whipping cream, divided
  2. 1 1⁄2 cups light corn syrup
  3. 1 cup sugar
  4. 1 cup firmly packed light brown sugar
  5. 1 cup butter
  6. 1⁄2 teaspoon rum extract
  7. 1⁄2 teaspoon cinnamon extract
  1. Spray an 8-inch square pan with nonstick cooking spray. Line pan with a piece of parchment paper large enough to slightly hang over sides of pan. Set aside.
  2. In a large saucepan, bring 1 cup cream, corn syrup, sugars, and butter to a boil over medium heat, stirring often. Add remaining 1 cup cream, stirring to combine. Cook, without stirring, until a candy thermometer reads 250°. Remove pan from heat. Add extracts, stirring to combine. Pour into prepared pan. Refrigerate overnight.
  3. Let caramel return to room temperature. Remove from pan; discard parchment paper. Cut into 48 pieces; wrap caramels in wax paper squares. Store at room temperature up to 5 days.
Taste of the South


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