rum-caramel chocolates
(2 ratings)
I love the flavor of rum even though I don't drink, and decided since I was making candies today to try making a chewy rum-flavored center for chocolates. I think they worked :p
(2 ratings)
yield
100 + pieces
Ingredients For rum-caramel chocolates
- CARAMELS
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1 cbutter
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2 1/4 clight brown sugar
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1 clight corn syrup
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1 14oz cansweetened condensed milk
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3 tsprum flavored extract
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1 1/2 tspvanilla flavored extract
- CHOCOLATE
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1 lbbittersweet chocolate
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1 Tbspbutter
How To Make rum-caramel chocolates
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1Grease or line with wax paper an 8x8 inch square pan, bottom and sides, I prefer wax paper for easier clean up :p
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2In a heavy saucepan on medium heat, melt butter. Add brown sugar, corn syrup and condensed milk. Stir constantly and heat to 250 degrees on a candy thermometer or until a small amount dropped in cold water forms a firm, pliable ball. Remove from heat and stir in rum and vanilla extracts.
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3Pour into prepared pan and set aside to cool. When it is completely cooled and set, cut into 1 inch squares and chill until firm.
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4When caramel is ready, prepare chocolate by melting it with 1 Tbsp butter in a double boiler. Dip the caramel squares into chocolate using a dipping fork and set aside on a wax paper coated cookie sheet to cool. Store in an airtight container or wrap individually in wax paper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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