Rum Caramel Sauce Recipes

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.

RUM-CARAMEL SAUCE

Steps:

• 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. (Can be made 2 weeks ahead.)

ORANGE RUM CARAMEL SAUCE

Steps:

• Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm.