Caramel sauce is the bad boy of the dessert world. It’s hard to say “no” to, it’s not particularly good for you, and the only thing that makes it better is a little booze.
This sauce is quick and easy to make, it is just sugar, butter, cream and rum. It goes nicely with any dessert from apple crisp and ice cream to chocolate cake, or as a little treat with apple slices. If you don’t want to add the rum, that’s ok, this sauce will still taste great. The rum just adds a nice depth to the flavour, and any alcohol is quickly cooked off.
This recipe makes just less than one cup of caramel sauce and takes 10 to 15 minutes to complete. The sauce will keep in the refrigerator for a week or so and can be reheated in the microwave if desired.
|1/3 cup||Heavy Cream|
|1 tbsp.||Dark or Amber Rum|
- To a medium saucepan, add the sugar. Stir continuously and melt over medium heat.
- When sugar is melted, add the butter. Caution, it will bubble furiously. Stir continuously.
- As soon as the butter has melted, slowly pour in the cream, and then the rum. Again, use caution as it will bubble and rise in the pan. Stir Continuously.
- Boil for 1 minute, and then remove from heat. Continue stirring until the bubbling has settled and the sauce is smooth.
- Pour into a jam jar.
- The sauce is ready to use immediately, or can be stored in the refrigerator.