Here’s a simple, buttery, rich caramel sauce that will quickly become your go-to recipe. This foolproof recipe uses rum but you can substitute it with vanilla extract if you want to stay away from alcohol.
Who doesn’t love caramel sauce? Believe it or not, it’s not hard to make your own, and this foolproof recipe doesn’t take long! You will have your own little batch in about 10 minutes start to finish! This caramel sauce will last a long time in the fridge or can be frozen too – that’s if you can keep it that long!!
What makes this sauce foolproof is the cornstarch. Most caramel sauces need to be boiled to a certain temperature in order to get the desired thickness. It can either leave you with a runny sauce or one that turned hard like caramel candies. This can be intimidating for some bakers and cooks. Because of this they stay clear from making their own. But I promise you this recipe is simple and won’t stir you wrong. As the caramel cools it with thicken up!
Caramel sauce is a nice treat to have around the house and it’s such a versatile topping to spruce up any sweet. You can drizzle it over ice cream sundaes, apple pies, chocolate cake sprinkled with sea salt, or add it to a cheese plate with fresh apples, nuts and cinnamon. The options are endless!
Recipe to Use with (Rum) Caramel Sauce
What makes it A foolproof Caramel Sauce?
Cornstarch is the trick to foolproof caramel sauce. It’s a thickening agent that’s added to the sauce to help set it so you don’t have to worry about candy thermometers, the correct temperatures or certain stages of the candy. This is a simple and easy way to make a foolproof sauce.
- White sugar & brown sugar
- Unsalted butter
- Whipping cream
- Rum (optional) or vanilla extract
A simple buttery, rich caramel sauce that will quickly become your go-to caramel recipe. This foolproof recipe uses rum but you can substitute with vanilla extract if you want to stay away from alcohol.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 1 cup 1x
- Category: Sauce
- Cuisine: American
- 3 teaspoons cornstarch
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 2 Tablespoons unsalted butter
- 1 cup whipping cream
- 2–3 Tablespoons rum (optional) or 1 teaspoon vanilla extract
- In a small bowl mix together cornstarch and sugars. Set aside.
- In a medium saucepan melt butter. Add sugar mixture to the melted butter, stir with a wooden spoon. Add whipping cream, stir well and bring to a boil.
- Boil for approx. 60 seconds, stirring consistently. Remove from heat, stir in rum (or vanilla).
- Let cool and transfer to a glass jar with a lid and store in the fridge for 2 weeks.
- Reheat as needed.
To speed up the thickening process place caramel in the fridge, stirring every so often.
- Serving Size: 1 Tablespoon
- Calories: 60
- Sugar: 5.3g
- Sodium: 13mg
- Fat: 3.8g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5.9g
- Fiber: 0
- Protein: 0.2
- Cholesterol: 12mg
Keywords: Caramel Sauce, Rum Sauce, Sauce, Holidays, foolproof
A light coloured rum caramel sauce may be because of the type of rum you used or the brown sugar. If use a white rum rather than a dark rum or light brown sugar rather than dark brown sugar they will affect the outcome of the colour. Either way, a light coloured or dark coloured rum caramel they both taste absolutely divine.
Yes, caramel sauce freezes well. Make sure the sauce is in an airtight glass jar and freeze for up to 4 months.
Cornstarch is the trick to foolproof caramel sauce. It’s a thickening agent that’s added to the sauce to help set it so you don’t have to worry about candy thermometers, the correct temperatures or certain stages of the candy. This is a simple and easy way to make a foolproof caramel sauce.
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After cooling, can the Rum Caramel Sauce be used right away or does it have to be stored for 2 weeks before use?
Alie Romano says
Hannah you can absolutely use it right away, it will last up to two weeks 🙂