Few things feel more luxurious than a jar of homemade Rum Caramel Sauce, especially when it’s infused with the warm, mellow flavour of amber rum. This homemade caramel rum sauce transforms simple pantry ingredients into a silky, golden sauce that’s perfect for drizzling over ice cream, cakes, pancakes, or holiday desserts.
Need another great dessert sauce idea? Here is a bright, fresh sauce bursting with berry flavor; this Raspberry Coulis is an easy fruit sauce that instantly elevates your favorite desserts.
Yes, there is alcohol in rum caramel sauce, but because the sauce is hot when you add the rum, a good amount of the alcohol does evaporate. However, there may be a very small amount of alcohol that remains in the sauce. If you are averse to alcohol, simply omit that ingredient in your sauce when you make it.
Why I Love This Recipe
- Rich, creamy texture and flavor
- Easy to make
- You can omit the rum if you prefer
- Makes a great hostess or Christmas gift for friends and neighbours
- Make-ahead friendly
Helpful Items for This Recipe
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HexClad 3QT Hybrid Nonstick Saucier with Lid
While making caramel from scratch can seem intimidating, it’s surprisingly quick once your ingredients are measured and ready. In just ten minutes, you’ll have a glossy sauce with deep caramel notes, buttery richness, and a hint of rum that makes it feel extra special for the holidays and beyond.
What Ingredients are in Rum Caramel Sauce?
Just four simple ingredients are all it takes to make this amazing rum caramel sauce!
Ingredients
White sugar – Regular granulated white sugar.
Butter – I use salted butter; it helps to enhance the overall flavor of the sauce.
Heavy cream – Often called whipping cream, it should have a fat content of at least 35%.
Amber rum – Just a splash of amber rum really makes this sauce.
How to Make Rum Caramel Sauce
Note: It is important that you have all the ingredients ready to go before you start.
Heat the sugar over medium-high heat in a heavy-bottomed 2–3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk. The sugar will form clumps and will start to melt at the edges of the pan.
As the sugar melts, lower the heat a bit to keep the sugar from burning.
Continue to whisk until all the sugar has melted. It will clump up quite a bit, but just keep whisking. Once all the sugar has melted, stop stirring. You should be able to swirl it in the pan a little.
As soon as all the sugar crystals have melted and the liquid is a golden amber color, immediately add the butter to the pan and whisk until the butter has melted.
Once the butter has melted, take the pan off the heat, count to 3 and slowly add the heavy cream and then the rum while continuing to whisk.
Continue to whisk until the caramel sauce is smooth. Let cool in the pan for a few minutes, then pour the sauce into a glass mason jar and let sit at room temperature until cooled.
Store in the jar with a lid in the refrigerator for up to 2 weeks. See our Recipe Pro Tips, as they are very helpful.
Recipe Pro Tips
- If some grains of sugar get stuck to the side of the pan, don’t try to melt them, as it can cause your caramel to crystallize. To avoid this, keep a dish of water with a pastry brush handy to mop down the sides of the pan as the sugar melts. This will help ensure that all the sugar crystals are incorporated.
- Your caramel will likely clump up a bit after adding the butter; keep whisking it over the heat until it is smooth again before removing it from the heat and adding the cream.
- When using it, bring it up to room temperature before pouring or spooning over your dessert.
- To reheat the caramel sauce, microwave in the glass jar in 20–30–second intervals until just warm and pourable.
- You can freeze the rum caramel sauce. You’ll want to make sure you leave a bit of room for expansion. Thaw it in the fridge and give it a little whisk before using it.
- Watch the sugar cooking very closely. It only takes about 5 minutes to fully melt. Once it is melted, it only takes a minute or so to turn an amber color.
- Both the heavy cream and the rum cause the melted sugar to bubble vigorously when added. It can be a little shocking when it first happens. The bubbling only lasts a few seconds and will calm down as you whisk it.
- The caramel may seem a little thin when it is warm, but will thicken up perfectly as it cools.
Pin it HERE!!
Pin it HERE!!
Rum Caramel Sauce
Ingredients
- 1 cup white sugar
- 6 tbsp butter I use salted butter
- 1/2 cup heavy cream
- 1 tbsp amber rum
Instructions
- Note: It is important that you have all the ingredients ready to go before you start.
- Heat the sugar over medium-high heat in a heavy-bottomed 2–3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk. The sugar will form clumps and will start to melt at the edges of the pan.
- As the sugar melts, lower the heat a bit to keep the sugar from burning.
- Continue to whisk until all the sugar has melted. It will clump up quite a bit, but just keep whisking. Once all the sugar has melted, stop stirring. You should be able to swirl it in the pan a little.
- As soon as all the sugar crystals have melted and the liquid is a golden amber color, immediately add the butter to the pan and whisk until the butter has melted.
- Once the butter has melted, take the pan off the heat, count to 3 and slowly add the heavy cream and then the rum while continuing to whisk.
- Continue to whisk until the caramel sauce is smooth. Let cool in the pan for a few minutes, then pour the sauce into a glass mason jar and let sit at room temperature until cooled.
- Store in the jar with a lid in the refrigerator for up to 2 weeks.
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