This decadent Spiced Rum Butter Sauce is warm, gooey, a little boozy and a perfect sauce for your favorite Summertime dessert. For me, it’s perfect for grilled fruit or a delicious topping for vanilla ice cream. And the best part? 10 minutes to make and if you have leftover sauce, keeps for three days.
This recipe is an adaptation of Epicurious’ Spiced Rum Sauce. I added more rum as I felt it was lost in the original recipe. You can also adjust the sugar content in the sauce. I originally made the recipe as is, but a adjusted both the sugar and rum. Because I used this on grilled pineapple, I wanted a little sweetness to compliment the fruit but not be too much with the vanilla ice cream.
I searched for a rum type sauce to use with my Grilled Pineapple Recipe that includes vanilla ice cream and topped with this sweet and spicy sauce.
I also mentioned, easy and quick. 5 ingredients: Spiced rum, whipping cream, butter, brown sugar and cinnamon.
How to make Spiced Rum Butter Sauce
Once the sauce is made, serve warm on your favorite dessert. If you have any sauce leftover, you can refrigerate up to 3 days. You can reheat in the microwave, 30 seconds at a time. Be careful as it can get really hot. You can also reheat on the stovetop on low heat. This is a winner for an easy dessert any time of year.
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Spiced Rum Butter SauceMay 17, 2021
- medium heavy pot
- container with lid for storage
Spiced Rum Butter Sauce
- 1 cup brown sugar dark
- 1/2 cup butter unsalted
- 1/2 cup whipping cream
- 4 tbsp spiced rum or dark rum
- 3/4 tsp cinnamon ground
For Spiced Rum Butter Sauce
- Use a 2 quart sized heavy pot over medium heat.
- Melt butter and dark brown sugar.
- When the sugar is completely melted, add whipping cream, rum and cinnamon.
- Gently simmer until it's reduced and thickened. About 5 minutes or so.
- Remove from heat and serve warm.
- Recipe yields about 1 1/2 cups.
- Extra sauce can be refridgerated for up to 3 days.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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