Parents, coworkers, and family friends will swoon over this “adult” caramel sauce spiked with rum and warm spices. It makes an excellent final touch to pound cake, vanilla ice cream, or bread pudding. To reheat, microwave the desired amount of caramel in a microwave-safe dish at HIGH 45 seconds, stirring every 15 seconds until pourable.
1 1/4 cups sugar
1 1/4 cups water
3/4 cup half-and-half
1/4 cup unsalted butter
3 tablespoons dark rum (such as Myers's)
2 teaspoons kosher salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground cloves
Added sugars 10g
Calcium 1% DV
Potassium 0% DV
How to Make It
Combine sugar and 1 1/4 cups water in a large saucepan over medium-high; cook 20 to 25 minutes, without stirring, or until bubbles form and mixture turns a light amber (between honey and maple syrup color).
Carefully add half-and-half, stirring constantly with a whisk for 1 minute or until smooth (the mixture will bubble vigorously but will smooth out).
Remove pan from heat. Stir in butter and remaining ingredients. Divide caramel among 6 (3-ounce) jars. To reheat, place caramel in a microwave-safe bowl; microwave at high until warm, stirring every 15 seconds.
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