Rum Caramel Sauce
This rich and creamy caramel sauce is given another layer of flavor with the addition of rum. With a few simple ingredients and some patience you will have a versatile sauce to serve with ice cream, brownies, coffee, apples, or any other dessert that needs a sweet topping.
Ingredients
3/4 cup granulated sugar
1/4 cup water
1 cup heavy cream
1 tsp vanilla
2 tbsp cold butter
2 tbsp rum - If you don’t like or don’t have rum you can replace it with bourbon for an equally delicious flavor. No booze? No problem. Simply omit it for an alcohol-free caramel sauce
Patience is Key
You’ll start by dissolving the sugar in water in a saucepan over high heat, stirring occasionally. Once the sugar is completely dissolved (this took about 2-3 minutes for me), turn the heat down to medium high and continue to let the mixture simmer. Do not stir during this step as it can cause crystallization. Gently swirling the pan is okay.
Watch Carefully
Simmer until the mixture turns a deep amber color (about 10-12 minutes - see image below for color) and then promptly remove the pan from the heat. It is important to watch carefully as the sugar starts to deepen in color as it can go from caramelized to burnt very quickly.
Make it Creamy
While the pan is off the heat, add the heavy cream - it will bubble, so be careful! Then return the pan to medium heat and stir occasionally until the caramel is thick and creamy (about 5 minutes). Remove from the heat once more and stir in the remaining ingredients - vanilla, butter, and rum.
Cooling and Storage
Transfer the caramel sauce to container with an airtight lid - like a mason jar - and let the sauce cool to the desired temperature before using for your desired application. The caramel will thicken as it cools. Try drizzling over your favorite ice cream for a decadent dessert!
You can also store the caramel sauce in an airtight container in the refrigerator for up to 1 month. If it becomes too thick after refrigeration, you can simply warm it up in the microwave or on the stove.
Rum Caramel Sauce
Ingredients
- 3/4 cup sugar
- 1/4 cup water
- 1 cup heavy cream
- 1 tsp vanilla
- 2 tbsp butter, cold
- 2 tbsp rum
Instructions
- Combine the sugar and water in a saucepan and heat on high until the sugar dissolves (about 2-3 minutes).
- Lower the heat to medium high and continue to cook until the mixture is a deep amber color (about 10-12 minutes), swirling the pan occasionally. Do not stir during this step as it can cause the sugar to crystallize.
- Remove the pan from the heat and add in the heavy cream. The mixture will bubble heavily.
- Heat on medium, stirring occasionally, until the sauce is thick and creamy (about 5 minutes).
- Remove the pan from heat and stir in the vanilla, butter, and rum.
- Let the caramel sauce cool to the desired temperature before use. Remember that caramel sauce will thicken as it cools.
Notes
- Storage Instructions: Store tightly covered in the refrigerator for up to 1 month. If the caramel is too thick to use after refrigeration, you can heat it up in the microwave in 15 second intervals until it reaches the desired consistency.
- Rum Substitute: Bourbon would also work well in this recipe if you don't have rum. No booze? No problem. Simply omit the alcohol.