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- 2 tablespoons light corn syrup
- 1/2 teaspoon fresh lemon juice
- 1 1/4 cups whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon ground cinnamon
- 3/4 teaspoon vanilla extract
Combine first 4 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat. Pour in cream (mixture will bubble vigorously); stir to blend. Mix in butter, then rum, cinnamon, and vanilla. Cool sauce completely. Divide among ten 4-ounce jars. Seal and refrigerate. DO AHEAD Can be made 2 weeks ahead.
Rum Caramel Sauce
The rum tempers the sometimes cloying sweetness of caramel, giving the sauce an addictive buttery richness.
Notes Storage: This sauce will keep, refrigerated, for 1 week.
Total Time under 30 minutes
Occasion Casual Dinner Party, Formal Dinner Party
Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or Less Yes
Taste and Texture buttery, creamy, sweet
Type of Dish dessert sauce, sauces
- 1 cup sugar
- Pinch of cream of tartar
- ½ cup heavy cream
- 2 tablespoons dark rum
Caramelize the sugar and finish the sauce (see the Note on cooking caramel successfully):
In a heavy-bottomed saucepan combine the sugar, ¼ cup water, and the cream of tartar. Cover and cook over high heat until it comes to a very rapid boil. Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color. Remove from the heat, stand back, and slowly add the cream. The mixture will bubble and steam furiously. When the bubbling has subsided, return to the heat. Whisk the caramel and then let the mixture come to a rolling boil. Immediately remove from the heat and add the rum.
This sauce should always be served warm. To reheat this sauce after it has been refrigerated, either heat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water. It goes well with any chocolate dessert, and with the Maple Walnut Souffle, Pumpkin Souffle, and Roasted Apple Beignets.
Twelve days of whatever I want
Whatever I feel like sharing throughout this year that has culminated in a holiday recipe collection. We have some homemade gifts this year, like this rum caramel sauce that you can definitely jar, put a pretty ribbon on and gift to someone. We also have a great cheesecake recipe – which you could also box up and give to someone (what an awesome friend you would be). There’s some cookies this year, and some savory things too. Pretty much a cluster f–k of things I thought you might want to eat.
How hard is it to make caramel sauce?
It is so unbelievably simple, and the taste is so much better and more authentic, that honest to god, you will never go back to grocery store bought ice cream topping.
Making caramel requires minimal ingredients, and for this rum caramel sauce you just add rum and a little to my already tried and true recipe. I know a lot of people are scared of cooking sugar and making caramel, but now is the time to stop being afraid…it really is easy.
My biggest tip when making caramel sauce is to just make sure you have time to pay attention to it, it only take about 10-15 mins, but you need to be able to pay attention to making it the entire 10-15 minutes.
Any special tools?
Nope! You make caramel sauce WITHOUT (that’s right) a candy thermometer. I really have found that you don’t need a candy thermometer to make this, like I said above, just pay attention and watch what is happening in the pan, and smell the sugar cooking (it will smell like caramel first). I have made this at least 20x in my life and have done it every time successfully without a candy thermometer.
What kind of rum?
I like to use a dark rum, and have Meyer Rum on hand, but you can use whatever rum you like. But I do think that dark rum lends itself better to caramel.
What if I don’t consume alcohol?
No booze? No problem! Just make this exactly as is and leave out the rum. If you like salty, add an extra 2 teaspoons of salt for an amazing salted caramel recipe.
Rum-Caramel Sauce - Recipes
We took our classic caramel sauce on a Caribbean vacation by substituting coconut cream for regular cream and adding a dash of dark rum. For the coconut cream, use canned coconut milk and spoon off the thickest part on the top or use canned coconut cream do not use "cream of coconut" such as Coco Lopez -- that's a totally different product.
1/2 cup firmly packed dark brown sugar
1 tablespoon light or dark corn syrup
About 3 tablespoons water
1 tablespoon dark rum, such as Myers
Measure out the coconut cream and have it ready. Put the brown sugar, granulated sugar, corn syrup and water in a medium, heavy-based saucepan over medium-high heat and bring to a boil, stirring just until the sugar is moistened and starting to dissolve. Let the mixture boil, without stirring but with an occasional swirl of the pan, until it is a deep bronze, very fragrant with caramel, and you see just the tiniest wisp of smoke, about 10 minutes. Be very careful because the caramel is extremely hot.
Move the saucepan off the heat and pour in a small amount of the coconut cream the mixture will bubble like crazy, so be careful. Whisk in the remaining coconut cream, a little at a time to avoid bubbling over, then whisk in the butter, rum and salt. Whisk until all lumps of caramel are dissolved, then continue to boil for about 2 minutes to thicken the sauce slightly the sauce will thicken even more as it cools.
To give: Pour into an attractive jar or small pitcher with lid.
To keep: Caramel sauce will keep nicely in the fridge up to two weeks to keep it longer, transfer to a zip-top freezer bag and freeze for up to two months.
Bananas Foster Topping
¼ cup dark brown sugar, packed
3 bananas, cut into 1-inch slices
Bananas Foster Bread Pudding
12oz French bread, stale and cut into 1-inch cubes
3 bananas, cut into ½-inch slices
4 large eggs, lightly beaten
4 Tbsp salted butter, melted
1 Tbsp pure vanilla extract
½ cup dark brown sugar, packed
Rum Caramel Sauce
½ cup dark brown sugar, packed
1 tsp pure vanilla extract
- 3/4 cup granulated sugar
- 1/4 cup hot water
- 1 cup heavy cream
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1 tablespoon cold unsalted butter
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
- 1/2 cup packed dark-brown sugar
- Kosher salt
- Six 1/4-inch-thick slices fresh pineapple
- 1 cup granulated sugar
- 1 vanilla bean, scraped
- 2 large eggs
- 1 3/4 cups cake flour (not self-rising)
- 1 3/4 teaspoons baking powder
- 2/3 cup whole milk
Make the rum caramel sauce: 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.
Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.
For Bread Pudding: Place bread cubes in a single layer in a casserole dish. Set aside.
In a large bowl, beat eggs with rum. Stir in milk and brown sugar, mixing well. Add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid. Pour mixture over prepared bread cubes. Cover with plastic wrap, and refrigerate for one hour.
Generously butter a 9- x 5- x 3-inch loaf pan. Set aside. Heat oven to 350 degrees F. Remove bread/egg mixture from refrigerator.
In a medium bowl, mash two very ripe bananas. Stir into bread mixture. Spoon mixture into prepared loaf pan. Bake for 45 minutes or until done. Let cool 15 minutes. Invert onto serving platter.
For Caramel Sauce: Melt butter with rum in a medium saucepan over medium heat. Stir in sugar. Increase heat to medium high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes.
Remove from heat and let cool for five minutes. Stir in heavy cream. If mixture thickens before using, heat at medium setting in microwave.
To Assemble: Diagonally cut firm banana into 13 pieces. Spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides.
Place 5 slices of banana in a zig-zag pattern down center of bread pudding. Place two banana pieces on plate in each corner of the bread pudding.
For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin.
Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.
Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined.
Stir in the remaining ingredients.
Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly.
Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly.
Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste.
To serve, cut the pudding into wedges and serve with the rum caramel sauce.
Can you use jarred caramel sauce?
Absolutely! You can certainly use jarred caramel sauce for this recipe in place of the homemade. And if you’d still like to make it hot caramel rum sauce, go ahead and put a warmed jar of caramel sauce into a bowl and beat in 1/4 cup rum. It won’t be quite as thick, but it will be delicious on this cake!
Slice up this cake and top individual slices with the caramel sauce. If you have leftover cake (or if you want to bake it a day ahead), just be sure to store it in a covered container.