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- add Vegetable oil for greasing<br> 2 cups packed light brown sugar (14 oz)<br> 1 cup heavy cream<br> 1/2 stick (1/4 cup) unsalted butter<br> 1/4 teaspoon salt<br> 1/4 cup plus 1 teaspoon dark rum<br> 1/4 teaspoon vanilla<p>Special equipment: parch
- 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.