RUM-CARAMEL SAUCE

 

  • Cooking Time:
  • Servings: 2 cups
  • Preparation Time:

Ingredients

  • 1 C water
  • 2 C granulated sugar
  • 1 C heavy cream
  • pinch table salt
  • 2 tablespoon unsalted butter cold
  • 3 tablespoon dark rum

Directions

  • Pour 1 cup water into heavy-bottomed saucepan; add sugar to center of pot to keep granules from adhering to sides of pot.
  • Bring to boil over high heat, covered.
  • Uncover pot, insert candy thermometer, and continue to boil until syrup is thick and straw-colored, registering 300 degrees on candy thermometer, about 15 minutes.
  • Reduce heat to medium; continue to cook until sugar is deep amber, begins to smoke, and registers 350 degrees on candy thermometer, about 5 minutes longer.
  • Meanwhile, bring cream and salt to simmer in small, heavy-bottomed saucepan over high heat. (If cream reaches simmer before syrup reaches 350 degrees, remove cream from heat and set aside.)
  • Remove sugar syrup from heat.
  • Pour about one quarter of hot cream into sugar syrup; let bubbling subside.
  • Add remaining cream; let bubbling subside.
  • Whisk gently until smooth; whisk in butter and dark rum. Let cool until warm; serve. (Reheat in microwave or small saucepan over low heat if needed before use.)

Notes

This is a super yummy caramel sauce from Cook's Illustrated. I prefer to use Captain Morgan's Spiced Rum.

Categories: Glaze 

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