RUM-CARAMEL SAUCE

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Rum-Caramel Sauce image

Categories     Sauce     Milk/Cream     Rum     Dessert     Quick & Easy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 9

2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1/2 teaspoon fresh lemon juice
1 1/4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
3 tablespoons dark rum
1 teaspoon ground cinnamon
3/4 teaspoon vanilla extract

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.)

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