Rum Caramel Sauce Recipes
BERMUDA RUM CAKE
This Bermuda Rum Cake is the ultimate when it comes to boozy cakes and it does not come from a box mix. The best homemade rum cake recipe. This cake is definitely boozy, sweet and citrusy and it's glazed with a delicious butter and dark rum caramel sauce.
Provided by Joanna Cismaru
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat oven to 325 F degrees. Spray a 10 inch bundt cake pan with cooking spray and set aside.
- Add all the cake ingredients to the bowl of your mixer, in no particular order, and mix on medium for 2 minutes until the batter is smooth. Pour the batter in the prepared bundt pan.
- Bake for 1 hour or until golden brown. You can do the toothpick test to make sure it's baked
- Let it cool slightly for a couple minutes then turn the cake over onto a cake platter or plate.
- Add the sugar and water to a medium size saucepan and place over medium-high heat. Stir or whisk until the sugar has dissolved.
- Turn the heat to high and boil until the syrup turns brown around the edge of the pan then swirl the pan occasionally for a couple more minutes until the syrup turns a deep amber.
- Remove the pan from the heat. Stir in the butter until mixed it. Stir in the heavy cream, the sauce will bubble, so stir until the bubbling stops. Add the rum and stir it in.
- Pour the caramel sauce over the cake, you can also poke some holes into it so that caramel sauce seeps into the cake.
- Top with toasted coconut if preferred or pecans.
Nutrition Facts : ServingSize 1 slice, Calories 583 kcal, Carbohydrate 79 g, Protein 4 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 34 mg, Sodium 209 mg, Fiber 1 g, Sugar 52 g
RUM CARAMEL SAUCE
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
CARAMEL-RUM SAUCE
Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.
Provided by Carmen B.
Categories Sauces
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a heavy saucepan.
- Stir in cream, water and corn syrup.
- Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
- Cook and stir for 2 minutes more.
- Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
- Let mixture stand at room temperature until cooled.
- Store in refrigerator for up to 2 months.
ORANGE RUM CARAMEL SAUCE
Categories Sauce Fruit Juice Rum Citrus Dessert Quick & Easy Orange Summer Vegan Simmer Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
Steps:
- Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm.
RUM-CARAMEL SAUCE
Categories Sauce Milk/Cream Rum Dessert Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat. Pour in cream (mixture will bubble vigorously); stir to blend. Mix in butter, then rum, cinnamon, and vanilla. Cool sauce completely. Divide among ten 4-ounce jars. Seal and refrigerate. (Can be made 2 weeks ahead.)
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- In a medium, heavy bottom saucepan, heat the cream to almost boiling – bubbles will start to appear around the side of the pan and the surface will get a bit “rumbly”. Turn down the heat to low and keep warm.
- In a large heavy bottom saucepan, add 1 cup of the sugar, the corn syrup, and salt. Stir to moisten the sugar and then cook without stirring over medium high heat just until the sugar starts to turn golden. If you notice that the syrup is quickly turning brown in one spot, but the rest is not browning at all, grip both sides of the pan and swirl the syrup around to distribute the caramelizing sugar before it burns. Cook until all the syrup is a light golden color – somewhere between the color of straw and milk chocolate.
- Turn the heat down to medium-low and add the remaining cup of sugar in three additions, stirring constantly, allowing each addition to melt before adding more. The sauce will continue to darken in color. Cook, stirring constantly, until the sauce is a deep amber color. Watch the heat in order to prevent the sugar from burning. The sauce should steadily darken in color, but if it begins to smoke at all, immediately remove it from the heat, stirring vigorously, and lower the burner heat. Return the pan to the burner and continue. If the sugar does turn black and burn, there’s no other option except to start over.
- Turn the heat up to medium and add the warm cream in three additions. The cream will cause the syrup to bubble up significantly – stir constantly and be very careful to not let the hot steam burn you. Simmer for a minute or two between each addition of cream to reduce slightly. Once all the cream has been added, continue to cook, stirring constantly, until it forms a thick syrup. If you draw your finger across the back of your spoon, it will hold the line.
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