Blue Chair Bay Spiced Rum makes a delicious Spiced Rum Caramel Sauce. Served it over brown sugar grilled bananas for an epic grilled banana split! A Tanner family favorite dessert.
Spiced Rum Caramel Sauce
Equipment
- glass jar with a lid
- heavy bottom sauce pot
- wooden spoon
Ingredients
- 1 cup granulated sugar 200g
- 6 T unsalted butter 90g cut into cubes
- 1/2 cup heavy cream 120ml
- 1/2 tsp sea salt
- 2 T Blue Chair Bay Spiced Rum
Instructions
- In a heavy bottom sauce pot, heat the sugar stirring constantly with a wooden spoon or heat safe spatula over medium heat. It will clump then melt after a few minutes.
- Keep stirring. The sugar will dissolve and start turning a light golden amber color. Do not let it get too dark, it will burn and taste bitter.
- Add in all of the butter at one time and keep stirring (it will bubble up).
- Cook over medium low heat for 2 minutes or just until it is a smooth consistency.
- Slowly stream in the cream and keep stirring. The mixture will once again bubble up. Allow to boil for 1 minute.
- Remove from heat and stir in spiced rum and sea salt. Pour into a glass jar.
- Allow to cool at room temperature before storing in the refrigerator.
- It can be kept out for gifting but should be refrigerated after that. Warm slightly before serving.
