Caramel Rum Dip Recipes

RUM CARAMEL SAUCE

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.

CARAMEL-RUM SAUCE

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.

CREAMY CARAMEL FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and brown sugar until smooth. Beat in caramel topping until blended. Serve with fruit. Refrigerate leftovers.

CARAMEL RUM DIP

Steps:

• Combine caramels and cream in crock pot. Cover and heat until melted, 30-60 minutes.
• Stir in marshmallows and rum. Cover and continue cooking 30 minutes.
• Serve with apple wedges or pound cake.

CARAMEL RUM FRUIT DIP

Steps:

• in 2 qt saucepan melt butter and caramels over low heat, stirring occasionally until caramels are melted.
• stir in pecans, milk and rum.
• stir vigorously to incorporate butter.
• keep warm; to use as a dip for slices of apples, pears and bananas or serve over ice cream.
• Tip:.
• 1 teaspoon rum extract can be substituted for 1 tablespoon rum.