These delicious chewy caramels are melt in your mouth delicious. The cinnamon and rum extracts add a perfect touch of warmth to these dreamy little candies.
- 2 cups heavy whipping cream (full fat)
- 1 1/2 cups light corn syrup
- 2 sticks butter, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1/2 teaspoon pure rum extract* (see notes below)
- 1/2 teaspoon cinnamon extract* (see notes below)
- Butter an 8-inch square pan. You can use cooking spray if you prefer, however, I’m not a fan of cooking spray myself. Line the pan with a long piece of parchment paper, allowing it to hang over two ends of the pan, for easy removal later. Butter the paper and place another piece of parchment paper on top of the first piece, placing it where the remaining two insides of the pan are covered with the paper, allowing it to hang over the edges.
- Add 1 cup of the cream, corn syrup, butter and sugars to a large saucepan. Bring to a boil over medium heat, while stirring constantly. Continue stirring while slowly adding the second cup of cream, making sure the mixture doesn’t stop boiling. Continue cooking without stirring, until the mixture reaches 250 degrees on a candy thermometer or forms a hard ball when tested in cold water, (a ball that will still hold its shape when pressed). Remove from heat. Click here to learn more about testing candy in cold water.
- Add the extracts and mix well to combine. Pour mixture into the prepared pan and refrigerate overnight.
- Bring the caramel to room temperature. Run a sharp knife along the two sides of the pan that do not have parchment paper. Grap the overhanging pieces of the parchment paper and gently lift the slab of candy up and out of the pan. If you have a problem getting the candy to lift out of the pan, you might need to allow it to set a few more minutes. If you still have a problem removing it from the pan, you can cut the caramels in the pan. Use a small sharp knife and start by cutting one piece in a corner.
- Wrap the candy in wax paper squares or other non-stick candy wrappers such as cellophane wrappers.
- Candy will stay fresh for up to 5 days at room temperature or 2 weeks if refrigerated. Candy can be individually wrapped and frozen for up to 1 month.
Recipe adapted from Fall Baking
- This candy freezes well. Make sure the pieces are individually wrapped before freezing.
- *My advice is to use the exact extracts as specified in this recipe. Do not use artificial extract and if substituting cinnamon oil for cinnamon extract, reduce the amount by half. See my notes above recipe for my experiments with the flavorings in this candy.
- Category: Candy
Keywords: cinnamon-rum caramels, caramels, cinnamon, rum, candy, holiday candy, Christmas candy,