Butter-Rum Caramels

• 1 cup sugar
• 1 cup light corn syrup
• 1/2 cup heavy cream
• 1/2 tsp. salt
• 1/4 cup butter
• 3/4 cup evaporated milk
• 2 tsp. rum extract
• 1/2 cup chopped pecans, optional

1. Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves.
2. Cook to 232F on candy thermometer (very soft ball), stirring occasionally,.
3. Add butter and milk alternately a little at a time to prevent scorching.
4. Cook and stir to 242-244F (firm ball.)
5. Remove from heat.
6. Stir in extract and chopped pecans just to blend.
7. Pour into well-greased foil-lined 8-inch-square pan.
8. Cool thoroughly until firm; remove from pan when cool.
9. With kitchen scissors, cut in 1-inch squares.
10. If desired, top each with pecan half or almond sliver.
11. Wrap individually in foil or plastic wrap.

sugar, light corn syrup, heavy cream, salt, butter, milk, rum, pecans

Taken from www.foodgeeks.com/recipes/6598 (may not work)