RUM CARAMEL SAUCE RECIPES

Name: Caramel-Rum Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 1/2 cups
Ingredients: 2 cups brown sugar, packed; 1/4 cup cornstarch; 1 1/3 cups half-and-half or 1 1/3 cups light cream; 1 cup water; 1/2 cup light corn syrup; 1/4 cup butter, NOT margarine; 1/4 cup rum; 2 teaspoons vanilla

CARAMEL-RUM SAUCE RECIPE - FOOD.COM

Caramel-Rum Sauce Recipe - Food.com image

Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

2 cups brown sugar, packed
1/4 cup cornstarch
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 cup water
1/2 cup light corn syrup
1/4 cup butter, NOT margarine
1/4 cup rum
2 teaspoons vanilla

Steps:

Combine sugar and cornstarch in a heavy saucepan.
Stir in cream, water and corn syrup.
Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
Cook and stir for 2 minutes more.
Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
Let mixture stand at room temperature until cooled.
Store in refrigerator for up to 2 months.

Nutrition Facts : Calories 926.8, FatContent 23.9, SaturatedFatContent 14.9, CholesterolContent 69, SodiumContent 213, CarbohydrateContent 172.4, FiberContent 0.1, SugarContent 134.4, ProteinContent 2.9

RUM CARAMEL SAUCE | MARTHA STEWART

Rum Caramel Sauce | Martha Stewart image

This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

3/4 cup sugar
1/4 cup hot water
1 cup plus 1 tablespoon heavy cream
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter

Steps:

Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

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