Rum Caramel Chocolates Recipes

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.

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.

Steps:

• In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.

Steps:

• In a small bowl, mix together the rum and the dulce de leche until smooth then set aside.
• Warm the milk in a saucepan over a medium heat until simmering. Remove from the heat and add the chocolate and stir until melted. Pop the pan back on the heat until warm then add the rum mixture and a pinch of flaky sea salt. Pour into a mug and serve.

Steps:

• Grease an 8 x 8 inch square pan.
• In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
• When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
• Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
• Dip caramel squares in chocolate and place on wax paper to cool.