Ingredients
1 teaspoon plus 1 cup butter, divided2-1/2 cups sugar3/4 cup water1/2 cup light corn syrup1/4 cup honey1/2 teaspoon salt1/2 teaspoon rum extract
Preparation
Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside.
In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage).
Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.
