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Dark Rum Caramel

Scott Phillips

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.


  • 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 Information

  • 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


  • 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.


Rate or Review

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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