This caramel rum sauce will elevate almost any dessert—it’s rich, buttery, and dangerously good.
I usually make a double batch and keep it in the refrigerator so it’s ready to pour over anything that calls for a little decadence. It’s fantastic on cake, ice cream, pancakes, or even spooned straight from the jar if you can resist.
Try it over Banana Crumb Cake or Best Ever Carrot Cake with Caramel Rum Sauce for an extra-special finish. The flavor is rich and complex thanks to the dark rum and salted caramel notes.
Short Cut Caramel Rum Sauce
If you’re short on time, you can use store-bought caramel ice cream topping as a base. Warm it gently in a saucepan and stir in rum to taste. It won’t be quite as layered as the homemade version, but it’s still delicious and convenient.
- Note: Caramel Rum Sauce is a building block recipe—one I return to often. It works perfectly as written or as a starting point for variations.
Happy baking!
📖 Recipe
Caramel Rum Sauce
Ingredients
- 3 cups heavy cream
- 2 cups granulated sugar
- ¾ cup corn syrup
- 2 teaspoons kosher salt
- 1 teaspoon pure vanilla extract
- ½ cup rum (dark or light; use more to taste)
Instructions
- In a medium heavy-bottomed saucepan, heat the cream until it’s nearly boiling—small bubbles will form around the edges and the surface will tremble. Reduce the heat to low to keep the cream warm.
- In a large heavy-bottomed saucepan, combine 1 cup of the sugar, the corn syrup, and the salt. Stir to moisten the sugar, then cook over medium-high heat without stirring until the sugar begins to turn golden. If browning is uneven, remove the pan from the heat briefly and swirl to distribute the heat.
- Reduce the heat to medium-low and add the remaining sugar in three additions, stirring constantly and allowing each addition to melt before adding more. The mixture will darken to a deep amber. Watch carefully to avoid burning; if it smokes, remove from heat, stir, lower the heat, and continue. If it burns, discard and start over.
- Raise the heat to medium and add the warm cream in three additions. The caramel will bubble vigorously—stir constantly and be cautious of hot steam. Simmer briefly between additions to reduce the bubbling. Once all the cream is incorporated, continue cooking and stirring until the mixture becomes a thick syrup that coats the back of a spoon.
- Remove from heat and stir in the vanilla and rum. Taste and add more rum if desired. Pour into a jar or container and let cool completely. Refrigerated, the sauce will keep for up to six months.
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