A Hint Of Rum

Caramel making is interesting. I wouldn’t say it was hard, but you have to be very precise.

I have mentioned before, but I must reiterate, you have to have a candy thermometer. It is vitally important to reach to right temperature.

I purchased my digital candy thermometer on Amazon for around twenty dollars. So, not a big investment at all!

The glucose is something that is often used in cake decorating. You can purchase it on Amazon, or in the cake decorating area of any craft store.

The cream gives these caramels a very smooth texture. And they are very rich!

The rum is a nice addition. The alcohol ultimately cooks out. But it does leave behind a hint of the rum flavor.

The recipe makes a nice amount. I recommend scoring the caramel as it cools. This will make it easier to cut once it is cooled completely.

The recipe is worth the effort! The recipe creates a lovely caramel!

HONEY RUM CARAMELS

2 Cups Sugar

2 Cups Strained Honey

1 Cup Glucose

1 Cup Milk

4 Cups Cream

2 Tablespoons Butter

1 Tablespoon Rum

1 Tablespoon Vanilla

Place the sugar, honey, glucose, and milk in a saucepan. Stir over low heat until dissolved. Then cook, stirring frequently, until it reaches 250 degrees. Add the cream gradually, boiling slowly and stirring constantly. Add the butter, rum and vanilla and cook to 255 degrees. Pour into a buttered pan. Cool then cut. Wrap each piece in a square of wax paper.