Rum-Caramel-Sauce
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Rum Caramel Sauce

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Makes: 16 servings
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All You Need

  • 3/4 cup (175 mL) granulated sugar
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 1/2 cup (125 mL) light corn syrup
  • 1/3 cup (75 mL) unsalted butter
  • 3 tbsp (45 mL) Club House Imitation Rum Extract
  • 2/3 cup (165 mL) whipping (35%) cream

Instructions

  1. Combine all ingredients, except whipping cream, in a 2-quart (2 L) saucepan.

  2. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5-8 minutes).

  3. Cool 5 minutes; stir in whipping cream.

  4. Serve with Chocolate Orange Pecan Tart.

  5. Chef’s Tips: Sauce can be made ahead and kept in the fridge for up to 10 days in an airtight container. Use this sauce as a topping for fruit, ice cream, pancakes, your favourite coffee cake or banana bread.

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