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In a world that is largely tipping towards healthy, organic foods perhaps it’s a cardinal sin to post a recipe of Rum Caramel sauce. It is oozing in calories and incorporates the three troublesome ingredients of the food world – Sugar, Fat, and Butter. Well! 2 tbsp. of rum hurt nobody so not counting that.

Rum caramel sauce is basically salted caramel sauce plus a couple of tablespoons of dark rum. Just by itself, salted caramel sauce is divine. Sweet and buttery, it is an elixir guaranteed to take you to gastronomic heaven. It is what Nigella Lawson calls “the class A drug of the confectionery world”. Spoon it over a cake or let a gentle stream pirouette over ice cream for some added glam to desserts. And if you want to catch some sunshine smiles in the mornings, serve a salted caramel banana milkshake or simply dunk banana and apple slices into it. The possibilities are endless!

Adding rum to a salted caramel gives it an adult tag. It just gets the brain ticking to decipher what the “extra something” in the salted caramel is. Rum caramel is a perfect companion to Ice-creams, puddings, brownies, milkshakes, churros too.

If you think that Salted or Rum Caramel Sauce is difficult to make and buying it off the shelves is too expensive, let me tell you, you’re missing out on some good gooey stuff from your lives. It’s simple to make and barely takes any time.

Salted caramel is like liquid gold. Glossy, golden-amber in color. Adding a dark rum makes the sauce darker. It’s more chocolatey in color. While making it is easy, the process is interesting. Once the granulated sugar begins to caramelize in the heated pan, its pure joy to see the specks of white sugar turn to amber gold. It gradually melts with no fuss. It hates interruption and must not be stirred once it starts boiling. So when butter is added in, hell breaks loose. It splurges and boils in anger, restlessly moving upwards and you’re scared that it will boil over the pan in its impulsive heated rage. Since cream is colder than the caramel, it continues to sputter. After a minute remove from the heat. It slowly settles down, thickening and glistening with fat. Add salt (and rum) and mix well. Allow it to cool down before using.

The caramel lasts for a month in the refrigerator and can be frozen for about three months. If it gets thick as it cools, reheat it to make it thinner and runnier.







Print Recipe
Homemade Rum Caramel Sauce
Prep Time 5 mins
Cook Time 10 mins
Prep Time 5 mins
Cook Time 10 mins
  1. Mix the sugar and water in a heavy based pan.
  2. Bring to a boil over medium-high heat until the sugar dissolves and turns clear. It will turn amber in color. This will take about 5-6 minutes.
  3. Reduce the heat and add the butter. The caramel will start bubbling up. Keep whisking till the bubbles simmer down.
  4. Add the cream, whisking till it blends well with the caramel and becomes glossy. This would take about a minute.
  5. Remove from heat and add the salt, rum and vanilla. Omit the rum if you want a salted caramel.
  6. Let the caramel cool to room temperature then transfer to a jar and refrigerate.
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