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Homemade Rum Sauce

Homemade Rum Sauce

JC Phelps
This rich, buttery Homemade Rum Sauce comes together in minutes and makes any dessert extra special in minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert, sauce
Cuisine American
Servings 1 cup
Calories 2383 kcal

Ingredients
  

  • ½ c. unsalted butter 1 stick
  • 1 c. packed brown sugar
  • ¼ c. heavy cream
  • ¼ c. dark rum
  • 1 tsp. vanilla extract
  • Pinch of salt

Instructions
 

  • Melt the butter in a small saucepan over medium heat.
  • Stir in the brown sugar until it’s dissolved, about 2 minutes.
  • Add the heavy cream and let it bubble gently for 5 minutes. Stir it often so it doesn’t stick.
  • Pour in the rum, vanilla, and salt.
  • Stir and cook for another 1–2 minutes until it thickens just a little.
  • Take it off the heat and let it cool for a few minutes. Serve warm.

Notes

  • Use dark rum for the best flavor. Light rum works, but it won’t be as rich.
  • Don’t skip the salt. It helps balance the sweetness.
  • Make it ahead. You can store it in the fridge for up to a week. Just reheat it gently before serving.
  • Double the recipe if you’ve got a crowd or a big dessert to cover.

Nutrition

Calories: 2383kcalCarbohydrates: 239gProtein: 3gFat: 117gSaturated Fat: 74gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 4gCholesterol: 321mgSodium: 30mgPotassium: 93mgSugar: 239gVitamin A: 3826IUVitamin C: 0.3mgCalcium: 68mgIron: 0.1mg
Keyword Homemade Rum Sauce
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