Step 1

Line a 9x13 inch pan with foil; butter and set aside.

Step 2

Combine all ingredients except rum extract in a large (4 qt.) saucepan.

Step 3

Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.

Step 4

Attach a candy thermometer to the side of the pan. Continue cooking, without stirring, 25-30 minutes or until candy thermometer reaches 244 degrees (firm ball stage).

Step 5

Remove from heat; stir in rum extract.

Step 6

Pour into prepared pan and cool completely.

Step 7

Cut into small pieces; wrap in wax paper.

Step 8

Store in the refrigerator.

Step 9

*Recipe adapted from Land O Lakes' Soft Caramel Recipe

Step 10

*I found it VERY helpful to test my candy thermometer for accuracy - it made ALL the difference! To test: boil water in a large pot. Thermometer should register at 212 degrees when water starts to boil. When I did this (after 3 failed attempts) I discovered that my thermometer registered at only 200 degrees...meaning I needed to adjust accordingly!