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    You are in: Home / Recipes / Caramel-Rum Sauce Recipe
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    Caramel-Rum Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Carmen B.'s Note:

    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.

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    Units: US | Metric


    1. 1
      Combine sugar and cornstarch in a heavy saucepan.
    2. 2
      Stir in cream, water and corn syrup.
    3. 3
      Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
    4. 4
      Cook and stir for 2 minutes more.
    5. 5
      Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
    6. 6
      Let mixture stand at room temperature until cooled.
    7. 7
      Store in refrigerator for up to 2 months.

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    Ratings & Reviews:

    • on July 10, 2009


      I botched a loaf of strawberry-banana bread and made bread pudding out of it... and this was the perfect topping. Not too "rummy," but very flavorful and sweet. I cut the recipe in half to use ingredients I have. I tried this one cause I never have rum flavoring or extract in the house and this was the first recipe that didn't use those... Glad I found this one! Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2008


      One word will cover the whole review... AWESOME!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Caramel-Rum Sauce

    Serving Size: 1 (1323 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 926.8
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 14.9 g
    Cholesterol 68.9 mg
    Sodium 212.9 mg
    Total Carbohydrate 172.3 g
    Dietary Fiber 0.0 g
    Sugars 134.4 g
    Protein 2.8 g

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