Home Kitchen From-scratch Butter Rum Sauce

The first time I made kitchen-made 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!

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

For this Kitchen-made Butter Rum Sauce Set out:

• 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.

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

Transfer to a jar or container with a tight fitting lid and keep in the fridge of up to 2 weeks!

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