desserts

Rum Caramel Sauce

10 min
PREP TIME
8 min
COOK TIME
180
CALORIES
6
INGREDIENTS

INGREDIENTS 16 SERVINGS

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

Preparation

  • 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.

NUTRITION INFORMATION

(per Serving)

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