Food recipes
Rum-Caramel Sauce
Rum-Caramel Sauce Ingredients: sugars, granulated water, bottled, generic syrups, corn, light lemon juice, raw cream, whipped, cream topping, pressurized butter, without salt alcoholic beverage, distilled, rum, 80 pro...
Rum-Caramel Sauce
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
lemon juice, raw
cream, whipped, cream topping, pressurized
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
spices, cinnamon, ground
vanilla extract
Directions:
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 swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan).
Remove from heat.
Pour in cream (mixture will bubble vigorously); stir to blend.
Mix in butter, then rum, cinnamon, and vanilla.
Cool sauce completely.
Divide among ten 4-ounce jars.
Seal and refrigerate.
(Can be made 2 weeks ahead.)
Ingredients:
sugars, granulated
water, bottled, generic
syrups, corn, light
lemon juice, raw
cream, whipped, cream topping, pressurized
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
spices, cinnamon, ground
vanilla extract
Directions:
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 swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan).
Remove from heat.
Pour in cream (mixture will bubble vigorously); stir to blend.
Mix in butter, then rum, cinnamon, and vanilla.
Cool sauce completely.
Divide among ten 4-ounce jars.
Seal and refrigerate.
(Can be made 2 weeks ahead.)