Ingredients for Caramel Rum Sauce
- Brown Sugar
- 1/4 cup cornstarch
- Half And Half
- 1/2 cup water
- Light Corn Syrup
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup dark rum (or spiced rum)
- 1 teaspoon vanilla extract
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How to Make Caramel Rum Sauce
- In a heavy-bottomed saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch until well combined.
- Gradually whisk in 1 cup heavy cream, 1/2 cup water, and 1/4 cup light corn syrup. Make sure there are no lumps.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This will take about 5-7 minutes.
- Continue to cook and whisk for 2 more minutes, ensuring the sauce is smooth and glossy.
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter, 1 teaspoon vanilla extract, and 1/4 cup dark rum (or spiced rum).
- Let the sauce cool to room temperature, stirring occasionally to prevent a skin from forming.
- Once cooled, transfer to an airtight container and refrigerate for up to 2 months. Enjoy!
- Serve warm or cold over your favorite desserts!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
537g
Fat
74g
Carbs
57g