Whether drizzle over pie, bread pudding or ice cream, Homemade Butter Rum Sauce has simple ingredients like; butter, sugar, heavy cream and dark rum for an incredible sauce!

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The first time I made homemade butter rum sauce, it was for drizzling over cider doughnut bread pudding. Since then, I’ve spooned it over pie, baked apples and vanilla ice cream. 

It’s pretty magical!

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Sweet and buttery with a punch of rum. In my opinion, butter rum sauce is easier than homemade caramel, but tastes just as good and takes a fraction of the time to make.

To Make This Homemade Butter Rum Sauce You Will Need:

  • butter
  • light brown sugar
  • heavy cream
  • dark rum
  • vanilla extract
  • sea salt (optional)

Start by melting 6 tablespoons of unsalted butter in a 9 or 10-inch deep-sided skillet over medium-low heat.

Once melted, add in 3/4 cup light brown sugar. Keep whisking until the butter is completely incorporated and the sugar dissolves.

While whisking, pour in 1/3 cup heavy whipping cream.

Then remove the pan off of the heat and stir in 2 tablespoons rum and a splash of vanilla.

For a salted version, sprinkle with a pinch or two (or three) of flakey sea salt.

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Now your ready for drizzling! For a thin sauce, serve warm and for a thicker sauce, allow it to cool. 

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Enjoy! And if you give this Homemade Butter Rum Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Homemade Butter Rum Sauce
Yield: 1 cup

Homemade Butter Rum Sauce

Whether drizzle over pie, bread pudding or ice cream, Homemade Butter Rum Sauce has simple ingredients like; butter, sugar, heavy cream and dark rum for an incredible sauce!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 6 tablespoon unsalted butter
  • 3/4 cup light brown sugar
  • 1/3 cup heavy cream
  • 2 to 3 tablespoons dark rum
  • flaked sea salt (optional)

Instructions

    1. In a small (9 or 10-inch) skillet, melt 6 tablespoons of unsalted butter.
    2. Add in 3/4 cup of light brown sugar and whisk untilt the butter incorporated, sugar dissloves and is smooth.
    3. Whisk while pouring in 1/3 cup of heavy cream, 2 to 3 tablespoons of dark rum and a splash of vanilla.
    4. Depending on your preference, keep warm on low heat or let cool to thicken it up.

Notes

For a salted version, sprinkle in a could pinches of sea salt.

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Nutrition Information:

Yield:

16

Serving Size:

1 tablespoon

Amount Per Serving: Calories: 92 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 41mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 0g
Nutrition information isn’t always accurate.
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