4 1/2 c. chopped milk chocolate (about 1 1/3 lbs.)
1 c. heavy cream
1/2 c. melted caramel
Rum extract

Melt chocolate in a double boiler, add caramel. Warm cream to 130 degrees then add all at once to chocolate, beating until smooth and well blended. Add rum extract. Chill in refrigerator until mixture is firm but pliable. Beat in mixer until light and fluffy. Return to refrigerator until firm. Form into small balls and dip in chocolate. Makes about 50 centers.