Once you make my Spiced Rum Caramel Sauce recipe, you'll be looking for new things to drizzle it on — everything from fruit to brownies, and even sundaes!
- 1 cup (8oz/225g) granulated sugar
- ⅓ cup (2 ½ oz/71g) butter (room temperature)
- 4 tablespoons water
- ½ cup whipping cream
- ⅓ cup (2 ½ floz/71ml) dark rum*
-
In a medium, heavy-bottomed saucepan, add the sugar and water.
-
Over medium/low heat, stir allowing the sugar to fully dissolve but don't simmer.
-
Once the sugar has dissolved, you can turn up the heat a little and bring to a simmer. Allow simmering undisturbed until it reaches a rich brown color, roughly 10-15 minutes. (Do not stir the boiling sugar, as this can cause it to crystallize)
-
When you have reached a deep brown color (but not smoking), quickly whisk in the butter, followed by the cream. (Note: the cream will bubble up once added so stand back.)
-
Remove from the heat and whisk in the rum.
-
Allow the caramel sauce to cool completely before storing in a jar in the fridge for up to 6 months. This sauce is fantastic to have to hand to spruce up any dessert like a sundae, roasted bananas, or on top of a warm brownie.