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Walnut Mocha Rum Caramels

Walnut Mocha Rum Caramels

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup butter or margarine (2 sticks)
  • 2-1/4 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 tablespoon powdered instant coffee
  • 1 can sweetened condensed milk (14 oz.) (not evaporated milk)
  • 1 tablespoon rum extract
  • 1 cup walnut pieces

Directions

  • 1. Line 9-inch square pan with foil; butter foil. Set aside.
  • 2. Melt butter in large heavy saucepan. Stir in brown sugar and corn syrup. Cook over medium-low heat, stirring constantly, until sugar dissolves and mixture is well blended. Stir in cocoa and instant coffee, blending thoroughly. Gradually stir in sweetened condensed milk.
  • 3. Cook over medium heat, stirring constantly, until mixture reaches 248°F. on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape until pressed. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • 4. Remove from heat; stir in rum extract. Cool 5 minutes; stir in walnuts. Immediately spread mixture in prepared pan; cool. Refrigerate until completely set. With thin-blade knife, cut caramel into pieces. Wrap each piece in plastic wrap. Store in cool, dry place. About 3 pounds candy.
Ingredients sitting on a table

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