Tested till perfect Rum Butter Sauce

Rum Butter Sauce

Store any leftovers of this silky caramel sauce in an airtight container in the fridge. Reheat gently, stirring often, over low heat. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2011

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 cup


  • 1/4 cup 1/4cupunsalted butter
  • 3/4 cup 3/4cupdark brown sugar
  • 1/2 cup 1/2cupwhipping cream
  • 2 tbsp 2tbsprum
  • 1 pinch 1pinchsalt
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per 2 tbsp: about

cal 183 pro 0 total fat 11g sat. fat 7g
carb 21g fibre 0g chol 34mg sodium 14mg
potassium 85mg

% RDI:

calcium 3 iron 3 vit A 10
All rights reserved. TVA Group Inc. 2015