In a saucepan put the brown sugar, corn syrup, sugar and salt.

Heat in a medium fire, let it boil stir to mix evenly.

Add the cream mixture stir constantly in order not to overheat.

Take off from the heat then mix in the rum extract.

Once mixture is well blended, pour it into the prepared pan set aside to cool.

Once firma and hard, cut the candy into pieces or any desired size.

Wrap each candy into a foil or wax paper twisting both ends.

Store in a container or keep it cool in a fridge.