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Rum caramel sauce

Ingredients

  • 1 cup white sugar
  • ¼ cup hot water
  • 6 Tablespoons salted butter room temperature cut up into 6 pieces
  • ½ cup heavy cream at room temperature
  • 3 tablespoons dark rum
  • 1 teaspoon salt

Instructions

  • Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved. This takes about a minute. Keep cooking, swirling the pan a bit but DO NOT EVER STIR, EVER! If you stir the sugar it will crystallize and NEVER EVER CARAMELIZE. Just swirl the sugar/water around in the pan until sugar starts caramelize and color. The color you want is a deep amber color. It will take about 10 minutes on a medium high flame.
  • When you achieve this color, turn the flame to medium-low and whisk in the butter CAREFULLY! It will bubble up. Continue to whisk until all the butter is incorporated. Cook without stirring for one minute.
  • Turn your flame to low and whisk in your cream - also - CAREFULLY! It was bubble up and steam like crazy. Add the rum in last and stir to combine. Pour into a metal or glass bowl or into mason jars and let cook completely. Store in your refrigerator.