Rum Honey Caramels

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four wrapped pieces of caramels on a white round cardboard with blue 1st place ribbon to the right of picture
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Rum Honey Caramels (NAHBE 2025)

2025 1st Place Candy Winner at National Honey Show @NAHBE Louisville, KY (winner Valerie Wampler)
Prep Time1 hour
Cook Time2 hours
Course: Candy
Keyword: Caramel, food candy
Servings: 36 1" Pieces

Equipment

  • 2 Heavy duty saucepan
  • 1 Candy Thermometer
  • 1 8" or 9" square glass dish
  • 1 stirring spoon or whisk
  • 1 spatula
  • 1 set measuring spoons
  • 1 set measuring cups
  • 1 timer

Ingredients

  • 1 cup sugar
  • 1 cup local honey
  • 1/2 tsp cream of tarter
  • 1/2 cup milk
  • 2 cup heavy cream
  • 1 tbsp butter
  • 1 tbsp rum
  • 1/2 tsp vanilla
This recipe calls for LOCAL honey. CLICK here to find your nearest source!

Instructions

  • Scald heavy cream and set aside
  • Combine sugar, honey, cream of tarter and milk in heavy duty saucepan and cook until 255F on the candy thermometer
  • After it reaches 255F on candy thermometer, slowly stir in heavy cream watching to make sure the mixture never stops boiling and stir constantly
  • After heavy cream is added, still stirring constantly, add butter, rum and vanilla and bring to hard ball stage (255F)
  • Pour into butter glass pan. Mark deeply into 1" by 1" squares when almost cold. When mixture is cold, cut into 1" by 1" squares and wrap in wax paper.