Rum Sauce
Rum Sauce is a type of Hard Sauce. It’s a sauce that combines sugar, butter, and rum. It is essentially a thinner brown sugar caramel sauce boozed up with rum.
This rum sauce recipe combines brown sugar, butter, corn syrup, dark rum, vanilla extract and heavy cream.
It’s the rum sauce you’ll want to serve on your bread pudding, cakes, pies, cheesecakes, brownies, or a sophisticated ice cream sundae.
Drizzle it over my Pecan Upside Down Cake to make delicious dessert even more special.
Ingredients
- 8 tablespoons (1 stick) butter
- 2-1/4 cups dark brown sugar
- 8 tablespoons (1/2 cup) corn syrup
- 1/3 cup dark rum
- 1 teaspoon vanilla extract
- a pinch of salt
- 1-1/2 cup heavy cream
Equipment
- You’ll need a tall heavy bottom saucepan. The sauce will easily double in volume as it simmers and can easily bubble over.
- A good quality spoon. Nothing beats a wooden spoon for stirring.
How to make rum sauce
- In a tall heavy bottom saucepan, melt the butter on low-medium heat. Add the brown sugar, corn syrup, rum, vanilla extract, a pinch of salt, and heavy cream. Stir until melted.
- Cook at low to medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and the sauce simmers and thickens.
- Continue to stir occasionally throughout the process. If the sauce simmers too high up in the pan, remover the saucepan from the heat and continue to stir. Do not leave the sauce unattended at any point.
- Return the sauce back to the heat as soon as the sauce settles down. Continue this cooking process for about 20 minutes. The sauce should be thick enough to lightly coat the back of a wooden spoon.
- Turn off the heat and allow the sauce to come to room temperature. The sauce will continue to thicken as it cools.
Rum Sauce
This rum sauce recipe combines brown sugar, butter, corn syrup, dark rum, vanilla extract and heavy cream. It's a boozed up caramel sauce.
Ingredients
- 8 tablespoons 1 stick butter
- 2-1/4 cups dark brown sugar
- 8 tablespoons 1/2 cup corn syrup
- 1/3 cup dark rum
- 1 teaspoon vanilla extract
- a pinch of salt
- 1-1/2 cup heavy cream
Instructions
-
In a tall heavy bottom saucepan, melt the butter on low-medium heat. Add the brown sugar, corn syrup, rum, vanilla extract, a pinch of salt, and heavy cream. Stir until melted.
-
Cook at low to medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and the sauce simmers and thickens. Continue to stir occasionally throughout the process. If the sauce simmers too high up in the pan, remover the saucepan from the heat and continue to stir. Return the sauce back to the heat as soon as the sauce settles down. Continue cooking for about 20 minutes. The sauce should be thick enough to lightly coat the back of a wooden spoon.
-
Turn off the heat and allow the sauce to come to room temperature. The sauce will continue to thicken as it cools.
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