Elevate your winter desserts with a flavorful homemade hot buttered rum sauce. It goes well for pies, waffles, pancakes and so on.
Desserts are an integral part of our celebrations. Be it a birthday party or any festival, they perfectly fit on every celebratory occasion. Since it is a holiday season, we are all prepared to enjoy festivals like Thanksgiving and Christmas in which desserts are the showstopper. During winters we usually try to incorporate warm ingredients in our recipes that give us a rich and comforting taste.
The toppings and decorations of holiday desserts usually contain warm spices like cinnamon and nutmeg that also adds depth to our recipes. Speaking particularly about sauces, these condiments are one of our top preferences for enhancing the flavor of the desserts. Today we have brought to you a simple yet delicious hot buttered rum sauce that can amp up the taste of your pies, pudding, ice cream and many other desserts.
Made with simple ingredients, this easy-to-prepare sauce has a sweet and buttery flavor along with a punch of rum. Don’t worry, this sauce doesn’t taste like a cocktail, and trust us you are going to love it. The main ingredients of this incredible sauce are brown sugar, cream, dark rum and butter.
Here is a quick recipe to master the hot buttered rum sauce:
- Preparation time-35 minutes
- Cook time-3 minutes
- Total time- 38 minutes
Ingredients
- 6 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/3 cup heavy cream
- 2 to 3 tbsp dark rum
- Sea salt, flaked
- Vanilla extract
Method
- Heat a 9 or 10-inch skillet and melt unsalted butter.
- Add in light brown sugar and whisk until both the ingredients are incorporated and the mixture is smooth.
- Pour heavy cream, whisking continuously. Then add dark rum and a splash of vanilla extract.
- Simmer for 2-3 minutes over medium heat until it slightly thickens up.
- Remove from heat and let the sauce cool completely. Store and drizzle over your desserts. It is best served when warm.
Pro Tips To Make Homemade Hot Buttered Rum
Use Only Dark Rum
- Always pick rum that is dark in color like caramel. Clear rum will not give you the desired result.
- This is because dark rum is aged and has an enhanced molasses flavor. However, if you do not want to use alcohol, rum extract can also become a part of this recipe.
For Stronger Flavor
- If you want to make the alcohol flavor stronger in the sauce, add rum in the last 30 seconds of simmering. Just be careful that it doesn’t boil up.
Balance The Flavor Of Brown Sugar
- Brown sugar not only adds sweetness but also gives a hint of caramel and molasses undertones. So, adjust the quantity according to your preference. Also remember that this rum sauce will further sweeten as it cooks.
Consistency Is The Key
- The sauce has a creamy texture due to the addition of heavy cream. Simmer the condiment until it thickens, stirring constantly, to get the desired consistency. Go for a slightly thinner consistency while cooking, as the sauce will continue to thicken when it cools.
Storage
- After the sauce is completely cooled, you can pour it in an airtight container and refrigerate for up to two weeks.
For Reheating
- You can portion out the amount of sauce you want to use and then reheat it in a saucepan for about 5 minutes on low heat. Remember to reheat continuously until the right consistency is obtained.
For Serving
- This homemade hot buttered rum sauce can be drizzled over any of your favorite desserts including cakes, ice cream, pies, bread pudding, pancakes, waffles and so on. This droolworthy and luxurious sauce can also be added to your chicken, steak as well as fish recipes.