SOFT RUM CARAMELS
I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan! -Kelly-Ann Gibbons, Prince George, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside. , In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER RUM CARAMELS
Categories Candy Milk/Cream Rum Dessert Kid-Friendly Quick & Easy Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 64 (1-inch) squares
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
- Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
LIME AND RUM CARAMEL CREAMS
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a small heavy saucepan stir together rum, water, and 3/4 cup sugar and bring to a boil over moderate heat. Cook mixture, without stirring, until sugar is dissolved and begins to turn golden caramel. Immediately divide caramel among six 1-cup ramekins, tilting them to coat bottoms evenly. (If caramel begins to thicken before all ramekins are filled, reheat it over low heat until just pourable.) Let caramel cool.
- In a large saucepan scald milk with cream over moderate heat. In a large heat-proof bowl whisk together whole eggs, yolks, and remaining 1/2 cup plus 2 tablespoons sugar until mixture is combined well. Add scalded milk mixture in a slow stream, whisking constantly, and whisk in lime juice, zest, and rum extract. Strain mixture through a coarse sieve into a heat-proof pitcher or measuring cup (at least 6-cup capacity).
- Arrange ramekins in a baking pan just large enough to hold them and divide mixture evenly among them. Add enough hot water to baking pan to reach two-thirds up sides of ramekins. Carefully put a single piece of foil over all ramekins, tucking it loosely around them, and bake in middle of oven about 1 hour 10 minutes (custards should appear set when shaken). Remove ramekins carefully from baking pan and let creams cool. Chill caramel creams, covered, 6 hours or overnight.
- Run a thin knife around sides of caramel creams and gently shake them from side to side to loosen. Invert a dessert plate over each ramekin and invert caramel creams onto plates.
BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS
Provided by Elizabeth Falkner
Categories Cake Milk/Cream Rum Blender Egg Fruit Nut Dessert Bake Quick & Easy Lime Banana Pecan Fall Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- For banana-caramel cream:
- Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
- Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
- Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
RUM CARAMEL SAUCE
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
LIME CARAMEL
Provided by Susan Feniger
Categories Sauce Milk/Cream Dessert Simmer Lime Juice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
- Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).
More about "lime and rum caramel creams recipes"
CARAMEL CREAM LIQUEUR WITH BOURBON - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
SALTED RUM CARAMEL — EATWELL101
From eatwell101.com
RUM AND LIME COCKTAIL RECIPE (BORN TO RUM) | GOOD.
From goodfoodstories.com
RUM CARAMEL SAUCE (SO EASY!) | GOOD LIFE EATS
From goodlifeeats.com
RUM CARAMEL SAUCE - SWEETNESS AND BITE
From sweetnessandbite.com
SOFT RUM CARAMELS - THE NOVICE CHEF
From thenovicechefblog.com
Reviews 4Calories 52 per servingCategory Candy
LIME AND RUM CARAMEL CREAMS - BIGOVEN
From bigoven.com
10 BEST RUM CREAM COCKTAILS RECIPES | YUMMLY
From yummly.com
KEY LIME RUM TART – LEITE'S CULINARIA
From leitesculinaria.com
HOMEMADE RUM CARAMELS - LEMON TREE DWELLING
From lemontreedwelling.com
CARAMEL RUM SAUCE - OF BATTER AND DOUGH
From ofbatteranddough.com
ASTRAY RECIPES: LIME AND RUM CARAMEL CREAMS
From astray.com
7 DARK RUM COCKTAILS FOR WARMER WEATHER - FOOD & WINE
From foodandwine.com
10 BEST RUM CARAMEL DRINK RECIPES | YUMMLY
From yummly.com
KEY LIME RUM CHEESECAKES WITH BOOZY WHIPPED CREAM - BLUE BOWL
From bluebowlrecipes.com
10 BEST RUM CARAMEL DRINK RECIPES | YUMMLY
From yummly.co.uk
You'll also love