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Soft Rum Caramels Recipe

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This recipe for Soft Rum Caramels is from The Gribbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c butter
1 lg can Carnation milk
1 bottle light corn syrup (2 cups)
2 c sugar
1/4 t salt
2 T rum extract
1/2 c nuts (optional)
Directions:
Directions:
Put sugar, salt, and corn syrup in a 3 Qt heavy pan and bring to a boil over med heat. Boil to firm ball at 248º. Stirring occasionally, gradually add butter and milk, slowly so the mixture does not stop boiling at any time. Continue to cook over medium. Heat, constantly stirring at 248º. Candy sticks and scorches easy toward the end so be carerul about stirring. Remove from heat and add flavoring and nuts, stir well. Pour into jelly roll pan. Cool thoroughly. Cut into squares with pizza cutter. Can be cooled in the refrigerator or freezer. Wrap individually in waxed paper, twist ends.
Number Of Servings:
Number Of Servings:
1-1/2 lbs
Personal Notes:
Personal Notes:
Grandma Gribbell made these every Christmas - always Lisa's favorite. Grandma would make the rum flavor and one with Maple flavoring with chopped walnuts in. Can also use vanilla extract.

 

 

 

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