Spiced Rum Caramel Sauce Gemma’s Bigger Bolder Baking
Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon. TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.
Caramel Rum Sauce Batter and Dough
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Finally, quickly whisk in the rum. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce is fantastic with almost any apple dessert or for great sundaes.
Spiced Rum Caramel Sauce Gemma’s Bigger Bolder Baking
Put the pan back on the heat and cook, stirring constantly, for a further 2 minutes. Mince the raisins and stir into the caramel along with the rum. Allow to cool in the pan for 20 minutes, then carefully pour the caramel into a jar. Let cool completely, then seal and store in the fridge for up to 3 weeks.
Southern Rum Cake with Caramel Sauce
In a heavy bottomed sauce pan, attach a candy thermometer to the side and have a cup of ice water sitting near by so you can check the stages of your caramel. Combine sugar, corn syrup, butter, water and salt. Stir until butter is melted and sugar begins to dissolve. Whisk in your cream and stir over medium high heat.
Rum Sauce a.k.a. Rum & Butter Sauce or Rum Caramel Sauce. So good!
Caramel-rum frosting, recipe follows. Preheat oven to 350°F. Grease two 9″ cake pans and coat with cocoa powder. Make the caramel-rum sauce and allow to cool while you bake the cake. Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated.
Rum Caramel Sauce (So Easy!) Good Life Eats
Remove from the heat and whisk in the butter until combined. Add the rum and most of the salt. Once it's all combined, remove a spoonful of the sauce, let it cool a bit and taste it to check the salt level. Add more salt if necessary. Leave the sauce to cool before using.
Caramel Rum Sauce Of Batter and Dough
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.
Caramel Rum Sauce Batter and Dough
Directions: Place sugar in a heavy sauce pan or medium-sized pot and add the water. Turn stove to medium-high heat and stir until sugar has dissolved (avoid letting sugar burn) Cover pot, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil on high heat until syrup turns brown around the edges of the pan.
Caramel Rum Sauce Of Batter and Dough
Step 1. 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.
Sauteed Apples with Salted Caramel Hot Buttered Rum Sauce
In a medium, heavy-bottomed saucepan, add the sugar and water. Over medium/low heat, stir allowing the sugar to fully dissolve but don't simmer. Once the sugar has dissolved, you can turn up the heat a little and bring to a simmer. Allow simmering undisturbed until it reaches a rich brown color, roughly 10-15 minutes.
Rum Caramel Sauce Caramel Sauce Dark Rum Sauce Gourmet Etsy
Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally, but not stirring. Cook until caramel is the color of iced tea, about 10 minutes. Watch it closely! It takes some time to start turning golden brown, but once it does, it can go from perfect to burnt very quickly.
Caramel Rum Sauce Batter and Dough
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.
Our holiday version of this classic Italian eggless custard is made
Whisk cinnamon and rum into half and half and set aside. Combine 1 cup sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, whisking constantly. Once mixture starts to boil, turn heat to medium-low and stop whisking; watch carefully. Continue to boil until the mixture turns amber, about 10 to 15 minutes.
Caramel Rum Sauce Of Batter and Dough
Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved. This takes about a minute. Keep cooking, swirling the pan a bit but DO NOT EVER STIR, EVER! If you stir the sugar it will crystallize and NEVER EVER CARAMELIZE. Just swirl the sugar/water around in the pan until sugar starts caramelize.
Caramel Rum Sauce Of Batter and Dough
Instructions. Combine the sugar and water in a saucepan and heat on high until the sugar dissolves (about 2-3 minutes). Lower the heat to medium high and continue to cook until the mixture is a deep amber color (about 10-12 minutes), swirling the pan occasionally. Do not stir during this step as it can cause the sugar to crystallize.
Gluten Free Churros and Caramel Rum Sauce
Place 3/4 cup sugar, 2 tablespoons boiled cider, 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/4 teaspoon salt, and one 4" sprig fresh rosemary in a medium saucepan. Bring to a boil, stirring once or twice at the beginning until the sugar dissolves. Once dissolved, cook over medium heat without stirring until the mixture reaches 230°F.
