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Salted Rum CaramelsSalted Rum Caramels
By Chef Kendra Nguyen 1 cup Heavy Whipping Cream 6 Tablespoons Butter 3 Tablespoons Rum 1 ½ cups sugar ¼ cup light corn syrup ¼ cup water 2 teaspoons Vanilla Extract ¼ teaspoon Kosher Salt Medium Coarse, Sea Salt, sprinkled over the top to taste Pregame: Place a layer of parchment paper inside an 8 by 8 baking dish. You’re also going to need 2 medium sauce pans. In a saucepan over low heat add the heavy whipping cream, butter, rum, vanilla and kosher salt. Stir and cook until it begins to boil. Remove from heat. In the other sauce pan over low heat, add the sugar, light corn syrup and water. You can give it one good stir with a very clean spatula, but it isn’t necessary. The sugar will dissolve then melt anyway. Let the mixture come to a boil. Let it keep boiling until it becomes a deep golden brown. You’re going to want to watch it carefully. When it’s reached its peak in color, turn off the heat and slowly pour in the cream mixture. Be brave it’ll bubble up with all kinds of aggression. Turn the heat back on to a little less than medium low and cook, and occasionally stir mixture until it reaches a temperature of 248 degrees Fahrenheit, use a candy thermometer. Using oven mitts or kitchen towels pour mixture into prepared baking dish and let it cool for 5 minutes. Sprinkle on your desired amount of sea salt. Let cool completely. Remove from baking dish via parchment, and cut up into desired pieces. I usually get between 50 and 60. You can then wrap them in candy wrappers or even cut up pieces of parchment paper. They keep really well in an air tight container for a couple of weeks. These caramels are on the softer side and chewy. Enjoy. Peace, CK |