Who doesn't love Caramel? It's easy to infuse Alcohol using Caramel candy. There's very little hands on time, but there is a wait for the caramel to infuse and to dissolve in the rum. You can use light or dark rum, and no need to purchase the most expensive, a middle shelf variety will work fine.
What you need:
Yield: 1 Quart
1 Quart- Clean and sterilized Mason jars with lids and rings
Jar and bottle funnels
Glass bottles (if gift giving-plain or fancy with lids)
Labels, ribbons, raffia or burlap for gifting
Ingredients:
1-2 C. Caramel Hard Candy (I used Werther's)
1 Bottle Rum (your choice light or dark--or liquor of choice-I used light rum)
Directions:
Place the hard caramel candy in the jar. Top off with liquor to within 1/2 inch of the rim of the jar. Firmly fasten the lid. Label. Shake. This will take a day or two and possibly three to four days, for the candy to dissolve if you shake it a few times per day to dislodge candy that sticks to the jar. You'll be able to see the candy reduce in size after a few hours. Keep refrigerated until ready to use. This should keep if refrigerated up to a month, and likely much longer because of the alcohol content.
To Use: Shake before each use. Add to your favorite sweet cocktails, or invent your own. Add to hot chocolate, latte, or Eggnog for a taste treat. Or try adding a little to your homemade pumpkin or apple pie or part of the liquid used to make frosting. Or drizzled over ice cream. Pour into bottles if gifting, add a decorative label, a cocktail recipe and finish off with ribbon, raffia or burlap.
Tip: You can use a wooden spoon to dislodge candy that may stick to the bottom or sides of the jar, which may help it dissolve more quickly, however it is not necessary to do more than shake the jar several times a day.
Tip: If you are making more than one variety of infused liquor, be sure to label it with the date, type of liquor and the ingredient used.
Note: There is no need to strain the candy infused liquor. If making for gift giving, this infused liquor can be made within a week of gifting.
Note: It is imperative that you use clean, sterilized jars and bottles. Though it rarely happens, bacteria can enter the infusion and spoil the batch or cause mold. If mold forms on the surface, discard. The jars can be turned periodically while refrigerated to keep sediment from settling to the bottom of the jar or bottle. You can filter it through a fine mesh sieve lined with a coffee filter until clear if desired.
Refer to the link to make your own old fashioned hot chocolate:
justfowlingaround.weebly.com/seasonal/old-time-country-cocoa
Refer to the link to make your own Eggnog:
justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
Refer to the link to make your own Cold Brew Coffee Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur
Refer to the link to make your own Fruit infused Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits
Refer to the link to make your own Marshmallow infused Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/marshmallow-infused-spirits
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