Butter-Rum Caramels

1. 1

   Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves.

2. 2

   Cook to 232F on candy thermometer (very soft ball), stirring occasionally,.

3. 3

   Add butter and milk alternately a little at a time to prevent scorching.

4. 4

   Cook and stir to 242-244F (firm ball.)

5. 5

   Remove from heat.

6. 6

   Stir in extract and chopped pecans just to blend.

7. 7

   Pour into well-greased foil-lined 8-inch-square pan.

8. 8

   Cool thoroughly until firm; remove from pan when cool.

9. 9

   With kitchen scissors, cut in 1-inch squares.

10. 10

    If desired, top each with pecan half or almond sliver.

11. 11

    Wrap individually in foil or plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.