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Hi Bold Bakers!
When I close my eyes and I picture a warm, gooey, and essentially perfect topping to something like a Steamed Ginger Pudding, I think of my Spiced Rum Caramel Sauce recipe. Not only is it simple to make, but it’s also something you can keep on-hand in the fridge and add it to grilled bananas, peaches, or any other fruit! I could sit here and list things for you to put it on, but honestly, once you make it, you’ll be putting it on everything.
The spiced rum is lovely in this but doesn’t make it overly boozy by any stretch, and if you don’t have any spiced rum on hand, you can swap it out for brandy, cognac, or even whiskey!
What Is Spiced Rum Caramel Sauce?
Spiced Rum Caramel Sauce is the perfect topping from fresh fruit, to a steamed pudding, to sundaes or blondies with vanilla ice-cream. Honestly, just put it on everything, because it’s that good. It’s made like a regular caramel but has spiced rum in it — but it’s definitely not too boozy. If you’re concerned that making caramel is tough (trust me, you can do it!), I have a whole article on How to Troubleshoot Caramel!
If you feel the urge late at night it is also delicious to lick off the spoon. I won’t judge you.
What You Need To Make Spiced Rum Caramel Sauce
- Measuring Cups and Spoons
- Heavy-Bottomed Saucepan
- Whisk
- Container for storage
How To Make Spiced Rum Caramel Sauce
I hope you have your caramel container ready, because this is so easy and fast you’ll be filling it up in no time! Here is how you make Spiced Rum Caramel Sauce (and don’t forget to get the full recipe with measurements, on the page down below):
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In a medium, heavy-bottomed saucepan, add the sugar and water. Make sure your saucepan is very clean!
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Over medium/low heat, stir, allowing the sugar to fully dissolve — but don’t simmer.
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Once the sugar has dissolved, you can turn up the heat a little and bring to a simmer. Allow simmering undisturbed until it reaches a rich brown color, roughly 10-15 minutes. (Do not stir the boiling sugar, as this can cause it to crystallize!)
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When you have reached a deep brown color (but not smoking), quickly whisk in the butter, followed by the cream. (Note: the cream will bubble up once added so stand back.)
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Remove from the heat and whisk in the rum.
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Allow the caramel sauce to cool completely before storing it in a jar in the fridge for up to 6 months — I told you you can keep it on hand for a long time! This sauce is fantastic to have to hand to spruce up any dessert like a sundae, roasted bananas, or on top of a warm brownie.
Gemma’s Pro Chef Tips For Making Rum Caramel Sauce
- Lasts for months on end in your fridge.
- Replace the rum with brandy, cognac, or even whiskey.
- If you don’t consume alcohol then you can try my Signature Salted Caramel Sauce.
- It’s worth it to use quality alcohol in this recipe. It makes all the difference to the flavor. I’m not talking $50 bottles but no hooch!
- Use salted butter for that little bit of extra flavor.
- You don’t need a whipping cream for the recipe, any fresh dairy cream will work perfectly.
- Are you a nervous caramel maker? Don’t be! Follow my Troubleshooting Caramel and you will be just fine.
Make More Toppings!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Spiced Rum Caramel Sauce Recipe
Ingredients
- 1 cup (8oz/225g) granulated sugar
- ⅓ cup (2 ½ oz/71g) butter (room temperature)
- 4 tablespoons water
- ½ cup whipping cream
- ⅓ cup (2 ½ floz/71ml) dark rum*
Instructions
- In a medium, heavy-bottomed saucepan, add the sugar and water.
- Over medium/low heat, stir allowing the sugar to fully dissolve but don't simmer.
- Once the sugar has dissolved, you can turn up the heat a little and bring to a simmer. Allow simmering undisturbed until it reaches a rich brown color, roughly 10-15 minutes. (Do not stir the boiling sugar, as this can cause it to crystallize)
- When you have reached a deep brown color (but not smoking), quickly whisk in the butter, followed by the cream. (Note: the cream will bubble up once added so stand back.)
- Remove from the heat and whisk in the rum.
- Allow the caramel sauce to cool completely before storing in a jar in the fridge for up to 6 months. This sauce is fantastic to have to hand to spruce up any dessert like a sundae, roasted bananas, or on top of a warm brownie.
Thank you for sharing your Recipes , & how to do it on YouTube, My Roommate and I it has made better Baker
We made No knead cinnamon rolls, Soft pretzels,
Lord bless you , We live Libby Montana,
You & your family wonderful weekend , Rachel and Debbie
Yum looks delicious. Already thinking of what to bake and drizzle.
Sugar did not brown much after 20+ minutes and when I carefully stirred in butter and then cream, lots of crystals on side of pan and whisk. Would not do this recipe again. I am not an inexperienced cook, should have looked at other comments before using this recipe.
I’m a very experienced cook/baker. I started this recipe with the highest of hopes. It took much longer to brown than your estimate, and only when I started stirring did it brown all the way through. I then added the butter, which immediately began boiling and popping! It was almost melted as I stirred furiously. I added the cream and it seized up completely! I tried stirring it to make it smooth, only to discover it had melted my spoon! Complete fail!!
Sorry just saw the salted butter note!
Salted or unsalted butter? Asking for a friend.
did my first one…not as thick as I think it should be. Thickening a bit when cooling. Tastes fantastic. Should I cook the sauce down a bit to thicken it further?
Hi Gemma, I made this sauce just now, but something unfortunately didn’t work for me. After 25 minutes it was still white and started to crystalize heavily though I did not touch it. Then I finished the recipe as written above, and a white, very delicious creamy sauce turned out. Why do you think it did not turn brown? Thanks a lot in advance
Oooh I can’t wait to make this! I’m curious to try it with my Hummingbird Cake!
Hi Gemma!
This recipe looks absolutely devine!! I just wanted to ask if I didn’t want to use rum or alcohol in the recipe?
Could I replace the 3 tbsp of water with 1 tbsp of vanilla extract, and have 1/3 cup + 3tbsp water instead of the rum? Or would that ruin the recipe?