Best Caramel Rum Sauce Recipes

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
• Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
• Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
• Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE

Steps:

• 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.

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.

PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE

Steps:

• For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
• For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
• Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
• While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.

HOT BUTTERED RUM CHEESECAKES WITH RUM-CARAMEL SAUCE

Steps:

• For crust:
• Blend ground cookies and both sugars in processor. Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.
• For filling:
• Position racks in top and bottom thirds of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.
• Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla, and cooled rum just to blend. Divide filling among prepared crusts (about 1 cup per pan).
• Place cheesecakes on 2 rimmed baking sheets. Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total. Cool 5 minutes.
• Meanwhile, prepare topping:
• Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator.
• Chill uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serve with Rum-Caramel Sauce.

GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE

Steps:

• Preheat a grill to high, and lightly oil the grill grate.
• Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
• Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

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.

BAKED APPLES WITH RUM-CARAMEL SAUCE

Steps:

• Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remove core from each apple.
• In 8- or 9-inch square microwavable dish, place apples upright. Pour 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.
• Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping, 1 tablespoon cooking liquid and the rum; pour over apples. Sprinkle with cinnamon.

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

APRICOT TEMPURA WITH COCONUT ICE CREAM AND MAPLE-AND-CARAMEL RUM SAUCE

Steps:

• To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
• Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
• For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
• Heat the peanut oil in a deep fryer to 375 degrees.
• Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
• Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
• Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
• Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE

Steps:

• Make sauce:
• Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
• Make beignets:
• Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
• Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
• Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
• Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
• Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

BANANA CREAM PIE WITH RUM CARAMEL SAUCE

Steps:

• To make custard, bring milk to a boil over medium heat.
• If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
• Alternatively, add vanilla extract after milk boils.
• Meanwhile, whisk egg yolks with sugar until creamy.
• Whisk in flour.
• Mix until well blended.
• Strain milk, stirring gradually into egg yolk mixture.
• Beat together.
• Return mixture to a clean pot.
• Bring to boil, stirring constantly.
• If lumps form as it thickens, whisk until custard is smooth.
• Bring to boil and then simmer 1 minute.
• Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
• For caramel sauce, combine water and sugar in small, heavy, deep pot.
• Place over high heat.
• Boil, without stirring, until golden caramel colour (About 7 minutes).
• Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
• Set aside to cool.
• Preheat oven to 350 degrees.
• Combine crushed cookies and butter and pat into 9" pie plate.
• Bake 10 minutes and cool.
• To assemble: Combine bananas, rum and sugar.
• When custard is cold, fold bananas into it.
• Spoon into ginger crust.
• Serve drizzed with caramel sauce.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• TO MAKE THE BREAD PUDDING:.
• In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
• Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
• TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.

PINA COLADA WHITE BREAD PUDDING WITH COCONUT TOPPING/RUM CARAMEL SAUCE RECIPE - (4.6/5)

Steps:

• •Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread crumbs in prepared baking dish. •In a medium-sized bowl, combine eggs, milk, 1 cup cream of coconut, pineapple, vanilla, cinnamon, and nutmeg; mix well. Pour over bread cubes, making sure bread is completely moistened. •Bake 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Topping: •In a small bowl, with an electric beater on medium speed, combine heavy cream and remaining cream of coconut just until stiff. •Serve over warm bread pudding or, if you prefer, chill pudding and topping until ready to serve, making topping within 2 to 3 hours of serving; top just before serving. Rum caramel if used should be drizzled before topping is applied. Carmel: Over medium high heat, melt the butter and the brown sugar together, adding the rum and then the cream. Cook at a rolling boil for about 5 minutes as it bubbles and thickens. Pour over the bread pudding and serve

PUMPKIN BREAD PUDDING WITH CARAMEL RUM RAISIN SAUCE

Steps:

• In a medium saucepan, combine the milk and cream. Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil. Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes. Preheat the oven to 375°. Lightly butter a 9-by-13-inch glass or ceramic baking dish. On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden. Spread the brioche cubes in an even layer in the prepared baking dish . Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl. Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth. Whisk in 1/2 cup of the sugar. Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk. Pour the pumpkin custard evenly over the brioche and cover with plastic wrap. Let stand until the brioche has absorbed the custard, about 30 minutes. Discard the plastic wrap. In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding, uncovered, about for 45 minutes, or until puffed and set. Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce drizzled on top.

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.

BANANA RUM CAKE W/ CARAMEL SAUCE RECIPE - (4.6/5)

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 350ºF.
• Spray a 13x9" baking dish with nonstick cooking spray.
• Soak the raisins in the rum for at least 5 minutes.
• Tear brioche into 1" pieces and place in prepared dish.
• In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
• Whisk until well blended.
• Stir in nuts and raisins, if using.
• Pour over brioche; press down gently on brioche to submerge into custard.
• Let stand 10 minutes, or until brioche absorbs custard slightly.
• Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
• Serve warm with Caramel Rum Sauce.
• CARAMEL RUM SAUCE:.
• Combine caramel sauce, cream and rum in medium glass bowl.
• Heat in microwave for 45 seconds.
• Whisk to blend.
• Drizzle over bread pudding.
• Serve warm and enjoy!