Step 1:<\/strong>\u00a0In a medium saucepan over medium heat, melt the butter until it\u2019s smooth and slightly foamy.<\/p>\n<\/div>\n\n
Step 2:<\/strong>\u00a0Add the brown sugar, vanilla and salt. Whisk continuously until the sugar dissolves. Add the heavy cream.<\/p>\n<\/div>\n<\/div>\n\n
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Step 3:\u00a0<\/strong>Bring the warm sauce to a gentle simmer. Cook for 5\u20137 minutes, whisking often, until it thickens slightly and coats the back of a spoon.<\/p>\n<\/div>\n\n
Step 4:<\/strong>\u00a0Remove from the heat. Stir in the rum. The sauce will bubble slightly as the alcohol cooks off, leaving behind that signature deep caramel-rum flavor.<\/p>\n<\/div>\n<\/div>\n\n
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Step 5:\u00a0<\/strong>Let the sauce cool for a few minutes before serving. It will continue to thicken as it cools.<\/p>\n<\/div>\n<\/div>\n\n
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Serving Suggestions<\/h2>\n This versatile buttered rum sauce pairs beautifully with:<\/p>\n<\/div>\n<\/div>\n
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Storage, freezing, and reheating instructions<\/h2>\n Storage.<\/strong>\u00a0Once cooled, transfer the decadent dessert sauce to a glass jar or airtight container and refrigerate for up to\u00a01 week<\/strong>. The sauce will firm up in the fridge, so reheat gently before serving.<\/p>\nFreezing.\u00a0<\/strong>Let the sauce cool to room temperature. Pour it into a freezer-safe container or resealable bag and freeze for up to\u00a02 months<\/strong>.<\/p>\nReheating.\u00a0<\/strong>Thaw overnight in the refrigerator.<\/p>\n\nStovetop:<\/strong>\u00a0Warm gently over low heat in a small saucepan, whisking until smooth.<\/li>\nMicrowave:<\/strong>\u00a0Heat in a microwave-safe bowl in\u00a010\u201315 second intervals<\/strong>, stirring between each burst until warm and silky. Avoid overheating, which can cause the sauce to separate.<\/li>\n<\/ul>\nIf the sauce thickens too much, whisk in 1-2 tablespoons of cream or milk to loosen it.<\/p>\n<\/div>\n<\/div>\n
Rum sauce for bread pudding FAQ\u2019s<\/h2>\n\n
Can I use white rum instead of dark to make hard rum sauce?<\/strong> <\/p>\nYou can, but dark or spiced rum adds richer caramel and molasses notes that are more traditional in New Orleans\u2013style desserts.<\/p>\n<\/p><\/div>\n
Can I double the rum sauce recipe?<\/strong> <\/p>\nAbsolutely. Double all ingredients and cook for a few extra minutes to achieve the same silky texture.<\/p>\n<\/p><\/div>\n
Does the alcohol in rum sauce cook off?<\/strong> <\/p>\nSome of it does, but not all. If you prefer no alcohol, substitute the rum with 1\u20132 teaspoons of rum extract or an equal amount of apple cider<\/p>\n<\/p><\/div>\n
Can I make this rum sauce dairy-free?<\/strong> <\/p>\nYes, use full-fat coconut cream or coconut milk and vegan butter. The flavor will be slightly different but still delicious.<\/p>\n<\/p><\/div>\n
Can I use milk instead of heavy cream in rum sauce?<\/strong> <\/p>\nYes, but the sauce will be lighter and less rich. If you substitute milk, use\u00a0whole milk only<\/strong>\u00a0and stir constantly to prevent curdling. For a thicker consistency, whisk in 1 teaspoon of cornstarch mixed with a little cold milk before adding it to the pan. For the best results, try\u00a0\u00bd cup milk + \u00bd cup half-and-half<\/strong>\u00a0\u2014 this milk mixture keeps the sauce creamy without needing heavy cream.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n
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More ways to use butter rum sauce<\/h2>\n<\/div>\n<\/div>\n\n
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Tried This Recipe? Let Me Know!<\/strong><\/h3>\n\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f\u2b50\ufe0f<\/p>\n
If you made this Rum Sauce for Bread Pudding<\/strong>, I\u2019d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too. <\/p>\n<\/div>\n<\/div>\n\n
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\n\u00bd<\/span> cup<\/span> unsalted butter<\/span><\/li>\n\u00bd<\/span> cup<\/span> packed dark brown sugar<\/span><\/li>\n1<\/span> cup<\/span> heavy cream<\/span><\/li>\n\u00bc<\/span> cup<\/span> dark or spiced rum<\/span><\/li>\n1<\/span> teaspoon<\/span> pure vanilla extract<\/span><\/li>\nPinch<\/span> kosher salt<\/span><\/li>\nOptional: \u00bd teaspoon ground cinnamon or nutmeg<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nIn a medium saucepan over medium heat, melt the butter until foamy.<\/p>\n<\/li>\n
\nAdd the brown sugar, vanilla extract and salt. Keep whisking until the sugar is dissolved and the texture is smooth, about 3\u20134 minutes.<\/span><\/p>\n<\/li>\n\nAdd the heavy cream and whisk constantly. <\/span><\/p>\n<\/li>\n\nBring the liquid to a gentle simmer. Cook 5\u20137 minutes, whisking frequently, until sauce thickens slightly and coats the back of a spoon.<\/span><\/p>\n<\/li>\n\nRemove the pan from heat. Stir in the rum and cook for 2-3 more minutes.<\/span><\/p>\n<\/li>\n\nLet sauce cool briefly before serving. It will continue to thicken as it cools.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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Recipe Notes<\/h3>\n\n\nThe sauce thickens as it cools \u2014 warm it slightly before serving for a pourable consistency.<\/span>\n<\/li>\n\nFor a deeper flavor, let the sauce simmer an extra minute or two before adding the rum.<\/span>\n<\/li>\n\nAlways add the rum off the heat<\/strong> to prevent flare-ups.<\/span>\n<\/li>\n\nA silicone whisk works best to keep the sauce smooth and lump-free.<\/span>\n<\/li>\n\nThis recipe makes about 1\u00bc cups<\/strong>, enough for 6\u20138 servings.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving: <\/span>2<\/span>tablespoons<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>14<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>17<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>10<\/span>g<\/span><\/span>
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