A giant batch of caramels flavoured with vanilla bean paste and dark rum. They’re very beloved by my co-workers, one of whom has nicknamed them “Christmas crack”.
In a large kettle melt butter and then stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage (245 to 250F). Remove from heat and stir in the vanilla.
Pour into a well buttered jelly roll pan. Let cool until set and then cut into 1 x 3/4 inch pieces and wrap in waxed paper.
Makes ~250 caramels
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These are amazing. I’ve made caramels at Christmas time for the past 3 years, and this was the best batch of them all! The caramels were firm enough not necessitate being individually wrapped and have an amazing flavor.
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