Rum Caramel Sauce

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This amazing rum caramel sauce is so good you are going to want to pour it over everything. Best of all, it's so easy to make! What I love most about this Rum Caramel Sauce is how it transforms even the simplest dessert into something special. A spoonful over a scoop of ice cream or a warm slice of pound cake instantly makes dessert feel restaurant-worthy.

Cook Time10

Cooling time20

Total Time30

Course: condiment, Dessert

Cuisine: American

Keyword: dessert

Servings: Servings

Calories: 226kcal

Author: Tara Noland

Equipment

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.

Notes

See the post for more information, photos and tips.

Nutrition