Fine Cooking Magazine - November/December 2020

Yield: Makes about 2 cups

This rich caramel has a molassesy, rummy kick—especially when made with high-quality solera-aged rum. Pour it on grown-up ice cream sundaes or grilled fruit and pound cake.

Ingredients

1-1/2 cups granulated sugar
1-1/2 oz. (3 Tbs.) unsalted butter, softened
3/4 cup heavy cream
2 Tbs. dark rum
1/2 tsp. kosher salt
1/4 tsp. pure vanilla extract

Nutritional Sample Size Per 2 Tbs.
Calories (kcal) : 140
Fat Calories (kcal): 60
Fat (g): 6
Saturated Fat (g): 4
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 2
Cholesterol (mg): 20
Sodium (mg): 40
Carbohydrates (g): 19
Fiber (g): 0
Protein (g): 0

Preparation

Mix the sugar and 1/3 cup cold water in a heavy-duty 3-quart saucepan. Cover and bring to a boil over medium-high heat and cook, covered, checking and swirling occasionally, until the mixture starts to color, 5 to 8 minutes. Remove the lid and swirl more frequently until it is dark amber; it will darken quickly. Do not stir.
Reduce the heat to low and carefully whisk in the butter. It will bubble up. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth, about 2 minutes.
Remove from the heat and whisk in the rum, salt, and vanilla. Pour the caramel sauce into a heatproof container and cool to room temperature, stirring occasionally.

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Reviews (1 review)

Michelle_in_Chicago | 09/09/2016
This caramel is delicious! I forgot to add the salt and it tasted great without it. The following time I remembered to add the salt and I felt it was a little too salty, distracting from the fantastic rum flavor.

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