Easy Rum Caramel Sauce
A sweet lightly flavored Caramel sauce perfect for topping ice cream or other desserts
Equipment
- 1 Heavy bottomed pot I prefer to use a copper pot for even heating, but any heavy bottomed pot should work fine
Ingredients
- 1 cup granulated sugar
- ⅓ cup water
- ¼ cup butter
- ½ cup heavy cream
- 1-2 Tbsp Rum (your favorite) * if you want no alcohol use rum extract
- 1 tsp Vanilla extract
- ¼ tsp salt *if you want a salty caramel increase to ½-1 tsp
Instructions
- In a heavy bottomed pot (I use copper), combine the sugar and water
- Heat over medium heat until sugar is dissolved, stir to combine
- Bring the sugar and water to a boil, stirring occasionally as needed to ensure the caramel browns evenly. Continue cooking until the sugar turns a deep golden brown caramel color. Do not take off the heat too soon or your caramel will be runny. It needs to brown.
- Once brown, remove from the heat immediately and carefully add the butter, stir.
- Once the butter is mixed in completely, add in the heavy cream and stir until it is incorporated. The caramel may thicken and appear lumpy/clumpy but continue to stir and it should go smooth again.
- Add in the Rum (as much as you feel necessary, 1-2 Tbsp)
- Add in the vanilla and salt, stir to combine
- Let the sauce cool for a few minutes then transfer to a jar or other storage container.
- Caramel can be stored in the refrigerator for up to 2 weeks.