Rum Spiced Caramel
The first time I made Rum Spiced Caramel I was teaching my little neighborhood cooking group about different spices. For our dessert, I made Chinese five spice and apple cider poached pears and served them with some homemade cinnamon spiced ice cream and rum spiced caramel sauce. It was as amazing as it sounds! I will work on getting that recipe up on the blog soon because it’s a really tasty!
Anyways, I fell in love with the rum flavor, spices and caramel combo and I crave it every fall and winter! It’s really easy to make, no alcohol is used, only imitation Rum flavoring and my kids surprisingly love this stuff too! You can make this into a sauce by cooking to the thread stage, or into a caramel by cooking to the soft or hard ball stage or to a toffee by cooking to the hard crack stage. All are amazing and I’ll include cooking times and temps for all three.
What you need
Makes roughly 1 1/2 cups of caramel
1 cup Sugar
1/4 cup Corn Syrup
1 stick Butter
1 Tablespoon Water
1/4 cup Heavy Whipping Cream
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Nutmeg
1 1/2 Tablespoons Imitation Rum Flavoring
Instructions
In a heavy bottomed sauce pan, attach a candy thermometer to the side and have a cup of ice water sitting near by so you can check the stages of your caramel.
Combine sugar, corn syrup, butter, water and salt. Stir until butter is melted and sugar begins to dissolve. Whisk in your cream and stir over medium high heat. Add your cinnamon, ginger and nutmeg and continue cooking to desired stages (cooking temperatures and candies made at what stage are below).
When you reach your desired stage stir in the imitation Rum Flavoring.
Keep in mind these temperatures may not truly be shown on candy thermometers, always check stages with ice water test. Where you drop a small amount of caramel into the cold water and feel it to check which stage it is at.
Thread Stage – 230-234 F. (If using for Syrup)
Soft Ball – 234-241 F. (fudge, Marshmallow and really soft caramel)
Firm Ball – 244-248 F. (firm caramel)
Hard Ball – 250-266 F. (nougat)
Soft Crack – 270-289 F. (salt water taffy)
Hard Crack – 295 – 309 F. (toffee)
Rum Spiced Caramel
Ingredients
- 1 cup Sugar
- 1/4 cup Corn syrup
- 1 Stick butter
- 1 Tablespoon Water
- 1/4 cup Heavy Whipping Cream
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/8 teaspoon Nutmeg
- 1 1/2 Tablespoons Imitation Rum Flavoring
Instructions
- In a heavy bottomed sauce pan, attach a candy thermometer to the side and have a cup of ice water sitting near by so you can check the stages of your caramel. Combine sugar, corn syrup, butter, water and salt. Stir until butter is melted and sugar begins to dissolve. Whisk in your cream and stir over medium high heat. Add your cinnamon, ginger and nutmeg and continue cooking to desired stages (cooking temperatures and candies made at what stage are below). When you reach your desired stage stir in the imitation Rum Flavoring. Keep in mind these temperatures may not truly be shown on candy thermometers, always check stages with ice water test. Where you drop a small amount of caramel into the cold water and feel it to check which stage it is at. Thread Stage - 230-234 F. (If using for Syrup) Soft Ball - 234-241 F. (fudge, Marshmallow and really soft caramel) Firm Ball - 244-248 F. (firm caramel) Hard Ball - 250-266 F. (nougat) Soft Crack - 270-289 F. (salt water taffy) Hard Crack - 295 - 309 F. (toffee)