Rum Caramel Sauce

If you love caramel, wait until you taste this rum caramel sauce! Thick creamy caramel with a hit of smooth rum, you’ll want to drizzle it all over everything.

Start by warming up the cream slightly – this makes it easier to combine with the caramel later. Just heat it in the microwave for 30-40 seconds, or until warm.

Place your sugar, corn syrup and water in a medium sized, heavy-based saucepan. Use one a little bigger than you think you’ll need, as the caramel will bubble up.

Give it a gentle stir to combine everything, and start heating it over medium-high heat. Give it a little stir every now and then as it comes to a boil, to help the sugar dissolve.

Once it comes to a boil, stop stirring. Brush down the sides of the pan using a pastry brush dipped in water. You want to remove any sugar crystals you can see.

You can clip on a candy thermometer if you have one, but if not, don’t worry, we can do this all by eye (and nose).

The syrup will boil with quite thin bubbles that rise to the top and pop quickly. Then it will starts to turn golden and the bubbles will start to get thicker and pop more slowly.

If you’re using a candy thermometer, the caramel will be around 170°C (340°F). If you’re not using a thermometer, you want to cook it until it’s an even, amber colour and smells delightful.

Once it’s ready, remove it from the heat and immediately add in the cream you warmed up earlier. Gradually pour it in while you stir with a long-handled spoon or spatula.

Be careful as it may splatter. Then you’ll turn off the heat and add in the salt and butter.

Then all that’s left to do is add the rum! You can start with half the amount and then add more if you want, or slosh it all in like I do.

Allow the sauce to cool a little before pouring it into a heatproof jar or container. The sauce will continue to thicken as it cools.

Click the link to check out the full recipe!