Rum Sauce is perfect over ice cream, custard, cake and bread pudding.
Here is my version of rum sauce. Enjoy!
- 1 cup brown sugar
- 1/2 cup (1 stick) butter
- 1 teaspoon of cinnamon
- 1/2 cup of heavy cream
- 2 tablespoon of rum or to taste
- measuring cup
- medium saucepan
- measuring spoon
In a saucepan, melt butter and brown sugar over medium heat. Whisk to blend well until the sugar is melted.
Once the mixture is melted then add the cinnamon and cream. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
Keep stirring. Finally add two tablespoons of rum, cook this for about 5 minutes on low heat. Keep stirring. If it is turn to thick add a little cream or milk to thin it out. If you like more rum flavor add more to taste. Remove from heat.
Whisk before serving. The sauce should be soft, creamy, and smooth.
Can you put it on ice cream. Pour over bread pudding. Serve warm or cold.
Below is a photo of the rum sauce that was added to whipped cream. Really makes the whipped cream tastes delicious! Enjoy!
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