Hot Caramel Apple Buttered Rum Recipe By Tasty

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HOT BUTTERED RUM



Hot Buttered Rum image

I received this recipe for hot buttered rum from a friend over 30 years ago, and I think of her every winter when I stir up a batch of this delightful mix. It keeps well in the freezer. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Time 15m

Yield 7 servings (3-1/2 cups mix).

Number Of Ingredients 9

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup packed brown sugar
2 cups vanilla ice cream, softened
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
EACH SERVING:
1/2 cup boiling water
1 to 3 tablespoons rum

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.

Nutrition Facts : Calories 428 calories, Fat 30g fat (19g saturated fat), Cholesterol 85mg cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

SOFT RUM CARAMELS



Soft Rum Caramels image

I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan! -Kelly-Ann Gibbons, Prince George, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/4 cup butter, softened, divided
1 cup heavy whipping cream
1 cup packed brown sugar
1 cup light corn syrup
1/4 cup sugar
1/4 teaspoon salt
1 to 2 teaspoons rum extract

Steps:

  • Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small bowl, cream remaining butter until light and fluffy. Beat in cream until smooth; set aside. , In a heavy saucepan, combine the brown sugar, corn syrup, sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until a candy thermometer reads 244° (firm-ball stage). Gradually add cream mixture. Continue cooking until a candy thermometer reads 242°. Remove from the heat; stir in extract. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Invert pan onto cutting board; remove foil. Cut candy into squares. Wrap individually in cellophane, waxed paper or foil; twist ends. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTER RUM CARAMELS



Butter Rum Caramels image

Categories     Candy     Milk/Cream     Rum     Dessert     Kid-Friendly     Quick & Easy     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 64 (1-inch) squares

Number Of Ingredients 9

Vegetable oil for greasing
2 cups packed light brown sugar (14 oz)
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon salt
1/4 cup plus 1 teaspoon dark rum
1/4 teaspoon vanilla
Special Equipment
parchment paper; a candy or deep-fat thermometer

Steps:

  • 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.

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