This recipe for Caramel Rum Sauce would be great on ice cream. It's also the perfect glaze for the Brown Sugar Pound Cake.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
- 1/2 cup whipping or heavy cream
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 3 tablespoons dark rum
Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugars from side of pan. Uncover and boil for 3 to 4 more minutes without stirring. Cool slightly before drizzling* over cake or ice cream.
Notes in the Margin:
*Not only did I drizzle the sauce over my rose-shaped Brown Sugar Pound Cake,
but I brushed it over the sides for even coverage. Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake. To serve this cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds. Wonderful!