RUM-CARAMEL CHOCOLATES
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
Provided by Alicia .
Categories Candies
Number Of Ingredients 10
Steps:
- 1. Grease or line with wax paper an 8x8 inch square pan, bottom and sides, I prefer wax paper for easier clean up :p
- 2. In 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.
- 3. Pour into prepared pan and set aside to cool. When it is completely cooled and set, cut into 1 inch squares and chill until firm.
- 4. When 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.
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