These soft and chewy Homemade Rum Caramels are the real deal! Everything you would want in a caramel, with a delicious hint of rum flavoring. So good....they're like magic!
It's usually just the little things....like tears over clothing and hair and lunch choices and the fact that Nora just colored on Greta's picture....that end up building throughout the week and driving me crazy. But this week it was a little something different. This week, on top of all the little things that are typically enough to put me over the edge, it was homework. LOTS of it! Including a study guide for the math test Ellia has today, which led to numerous conversations about tests...and test anxiety...and why the teacher has to keep saying the word test in class (doesn't she know that calling it a test makes it seem like a REALLY big deal??) Yes, this week we had bigger problems.
To be fair, Ellia wasn't the only one with bigger problems this week. I had some of my own.....and they were all related to these caramels I was set on making! (Okay, maybe not ALL....but the caramels did cause an undue amount of stress!) I will spare you all the details, but let's just say this is my 4th batch....and you're lucky they turned out, because it would have been my last!! After trying 3 different recipes, 2 different candy thermometers, 4 different pans, and about 18 different ways of staying calm, I am happy to report SUCCESS. The caramels turned out soft and chewy and amazing.....just the way I had envisioned them.
You know what else makes everything better? These Rum Caramels. No kidding, they're like magic. Which makes me extra happy they finally turned out....because if there's one thing I could use every now and then, it's something that will magically make things all better. Kinda like your husband coming home after being gone all week....
Soft & Chewy Rum Caramels
2 c. granulated sugar
1 c. packed brown sugar
1 c. (2 sticks) butter
1 c. milk
1 c. heavy whipping cream
1 c. light corn syrup
1 tsp. rum extract
1. Line a 9x13 inch pan with foil; butter and set aside.
2. Combine all ingredients except rum extract in a large (4 qt.) saucepan.
3. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
4. Attach a candy thermometer to the side of the pan. Continue cooking, without stirring, 25-30 minutes or until candy thermometer reaches 244 degrees (firm ball stage).
5. Remove from heat; stir in rum extract.
6. Pour into prepared pan and cool completely.
7. Cut into small pieces; wrap in wax paper.
8. Store in the refrigerator.
*Recipe adapted from Land O Lakes' Soft Caramel Recipe
*I found it VERY helpful to test my candy thermometer for accuracy - it made ALL the difference! To test: boil water in a large pot. Thermometer should register at 212 degrees when water starts to boil. When I did this (after 3 failed attempts) I discovered that my thermometer registered at only 200 degrees...meaning I needed to adjust accordingly!
Here are a few other holiday treats for you to make and share!
Thanks for taking a peek inside my Lemon Tree Dwelling...
I hope you feel right at home!