Williamsburg Rum Butter Sauce Recipes
HOT BUTTERED RUM SAUCE
This is a delectable and buttery-tasting sauce, guaranteed to take any dessert from simple to sublime in a single spoonful. You'll find one hundred and one reasons to add this to your favorite desserts.
Yield makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place agave nectar, cream, and milk in a saucepan on medium heat. Bring to a boil and decrease the heat to a simmer. Pour the arrowroot powder slurry into the sauce6pan and whisk until the mixture begins to thicken. Remove from the heat and whisk in the rum, vanilla extract, butter, and salt. Cool and store in the refrigerator for up to 2 weeks.
BUTTER RUM SAUCE
This is a great sauce for Bread Puddings. I got this recipe from my Grandmother years ago and have no idea where she got it from. The amount of rum is a guess. I have never measured it. The recipe says "to taste". Experiment with rum flavors...Coconut, Spiced, Dark, Light, Gold, etc. Enjoy!!
Provided by Kathy in Fla
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter.
- Slowly stir in confectioners' sugar.
- Add rum.
- Heat until bubbly over medium-high heat.
- Pour over each serving of bread pudding.
- Enjoy!
Nutrition Facts : Calories 677.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 205, Carbohydrate 113.2, Sugar 110.9, Protein 0.2
WILLIAMSBURG RUM BUTTER SAUCE
I was given this recipe for the Rum butter sauce from a co-worker many years ago. A fiend of mine tried this and liked it. I hope you will too.
Provided by Shirley Murtagh
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Blend sugar, and cornstarch together in 1 cup boiling water.
- 2. Cook stirring over medium heat until thickened
- 3. Add lemon rind, lemon juice, brandy, nutmeg , light and dark rum
- 4. Cook 2 minutes, Stir
- 5. Serve hot over mincemeat pie, pound cake or Christmas pudding
- 6. Makes 3 cups of sauce
- 7. Enjoy
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- Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
- Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
- Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.
- When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.
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