Directions:
- Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
- Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
- Cooks' note: Caramels keep, layered between parchment, in an airtight container 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.8 Kcal (188 kJ) | ||
| Calories from fat | 19.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 2% | |
| Sodium | 11.74mg | 0% | |
| Potassium | 10.12mg | 0% | |
| Total Carbs | 6.14g | 2% | |
| Sugars | 6.02g | 24% | |
| Protein | 0.06g | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 416.46 Kcal (1744 kJ) | ||
| Calories from fat | 178.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.8g | 3% | |
|---|---|---|---|
| Cholesterol | 59.32mg | 2% | |
| Sodium | 109.11mg | 0% | |
| Potassium | 94.1mg | 0% | |
| Total Carbs | 57.04g | 2% | |
| Sugars | 55.94g | 24% | |
| Protein | 0.51g | 0% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 0.6mg | 0% | |
| Calcium | 63.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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