Active Time

　　20 min

　　Total Time

　　2 1/2 hr

　　

Ingredients

Makes 64 (1-inch) squares

　　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

　　

Step 1

Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.

　　

Step 2

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.