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Rum Caramel Sauce

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Rum Caramel Sauce


About Rum Caramel Sauce

I love this sauce, and my friends love it, also. I use it most for gifts. I make Carmel thumbprint cookies, turtle brownies, and Carmel-topped cheesecake with it. Once you start beating things with it, it will become your go-to sauce.

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  • 1/2 cup Sugar
  • 1 1/2 Tablespoons Light corn syrup
  • 1 Tablespoon Cold, Butter, I like salted, but you can use unsalted.
  • 1/2 cup Heavy whipping cream
  • 3 teaspoons Dark rum
  • To taste Sea salt


  1. In a small heavy-bottom saucepan, stir together water and corn syrup until everything is moist.
  2. Cook over medium heat without stirring until it starts to turn a light amber color. About 6 minutes.
  3. Remove from heat a very carefully whisk in cold butter until melted and smooth (please be careful hot sugar burns are bad)
  4. Slowly and carefully whisk in warm cream until smooth, and we'll combine.
  5. Whisk in rum and salt. Let cool to room temperature. Store in refrigerator for up to 5 days ( The rum is not cooked off in this recipe so not safe for children or anyone sensitive to alcohol)

© 2022 Brenda

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