Tuesday, December 15, 2009

Day 6 Of Rosie's Christmas Baking - Butter Rum Caramels.

I'm still on Day 6. Sunday. My last little confection for today is Butter Rum Caramels.
Lookin' pretty good.
Butter Rum Caramels 2 cups packed light brown sugar 1 cup heavy cream 1/2 stick unsalted butter 1/4 tsp salt 1/4 cup dark rum 1 tsp vanilla Line bottome and sides of an 8-inch square baking pan with parchment paper and butter paper. Bring brown sugar, cream, butter, salt, and rum to a boil in a heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248 degrees. Remove from heat and stir in vanilla. Pour into baking pan and cool completely. Cut into squares.
Combine butter, sugar, and rum.
Add cream.
Bring to a boil until thermometer registers 248 degrees.
Remove from heat and stir in vanilla. The good vanilla, mind you.
Pour into greased, parchment lined 8 inch square baking dish.
Chill, then cut into squares.

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