Rum Butter Sauce
21 people added this to their Recipe Box
This recipe makes 8 2 tbsp servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp: about | - |
| cal | 183183 cal |
| pro | 00 pro |
| total fat | 11 g11g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 21 g21g carb |
| fibre | 0 g0g fibre |
| chol | 34 mg34mg chol |
| sodium | 14 mg14mg sodium |
| potassium | 85 mg85mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 33 iron |
| vit A | 1010 vit A |
Store any leftovers of this silky caramel sauce in an airtight container in the fridge. Reheat gently, stirring often, over low heat.
Ingredients
- 1/4 cup unsalted butter 1/4 cup unsalted butter
- 3/4 cup dark brown sugar 3/4 cup dark brown sugar
- 1/2 cup whipping cream 1/2 cup whipping cream
- 2 tbsp rum 2 tbsp rum
- 1 pinch salt 1 pinch salt
Preparation
In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes.
Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes.
Remove from heat. Whisk in rum and salt. Let cool.
Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes.
Remove from heat. Whisk in rum and salt. Let cool.
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Dessert; Boil; Butter; Brown sugar; Cream; 200 calories;
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