Spiced Rum Caramel

Spiced Rum Caramel

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Delicious doesn’t have to be complicated.  Spiced Rum Caramel signifies how only a few ingredients can be transformed into something amazing.  With its burnished colour, creamy texture and buttery caramel taste, it’s the perfect topping for ice cream, cakes and apples to name just a few. 

There’s no need to ever buy store bought again, because making your own is easy with a little know how.  Mainly, you don’t want any sugar crystals to form.  NO stirring is key to help prevent sugar crystals forming on the side of the pan. Sugar crystals form when the hot sugar hits the cold pan side or cold whisk if you were to stir it. This, in turn, can cause the whole sauce to become crystallized. You can brush down the sides of the pan with water and a pastry brush if a few crystals start to form. 

The second important thing is timing.  It takes seconds to go from a light amber colour to a dark, overcooked colour.  The goal is a deep amber colour and knowing where that is, comes by doing. It may take a try or two to know exactly where you like it.  If in doubt, it’s best to opt for a slightly lighter colour than to go too far the other way, which will have a bitter taste.  Your caramel will still be amazing. Enjoy!

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Spiced Rum Caramel
Print Recipe
    Servings Prep Time
    1 1/4 cups 10 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    1 1/4 cups 10 minutes
    Cook Time
    12 minutes
    Spiced Rum Caramel
    Print Recipe
      Servings Prep Time
      1 1/4 cups 10 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      1 1/4 cups 10 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Assemble all ingredients prior to cooking.
      2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
      3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
      Recipe Notes

      -If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

      -Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

      Panfried Butter Radishes

      Panfried Butter Radishes

      What’s not to love about radishes?  This root vegetable is easy to grow in most any size of garden and they’re ready to harvest in about 4 weeks.  They’re so crunchy and fresh with a little sharpness in every bite, making them wonderful in salads, pickled, roasted and of course, panfried. The light panfry of these Panfried Butter Radishes brings out their natural sweetness and takes away some of the bite. Simply splashed with vinegar, parsley and sea salt, they’re a quick and easy side dish that takes only minutes to prepare and showcases one of summer’s first bounties.  

      As odd as this sounds, I used to eat radishes by the handful as a teenager.  I found them to be actually thirst quenching.  Thinking back, I’m not actually sure what brought the obsession on, maybe hormones, maybe the fact that they’re 95% water, who knows?  I do know that my mom couldn’t keep enough of them in the fridge.  This little stage passed as quickly and oddly as it started but I still love radishes today, raw or cooked. Enjoy!

      Recipe for Panfried Butter Radishes inspired by:  Epicurious Roasted Radishes with Brown Butter

      Panfried Butter Radishes
      Print Recipe
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        10 minutes
        Panfried Butter Radishes
        Print Recipe
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
          2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

          Smoked Paprika Compound Butter

          Smoked Paprika Compound Butter

          How do you like your steak?  For me, it’s medium rare with a good sear, which leaves the meat nicely warmed yet plenty pink and juicy.  Top it with Smoked Paprika Compound Butter and I’m in carnivore heaven.

          Adorning steak with compound butter is certainly not a new concept but the flavour combination possibilities are virtually endless, making it a delicious new experience every time you change it up.  Smoked Paprika Compound Butter is smoky, briny and salty, cutting the richness of the steak. The butter is the flavour vessel, slowly releasing its aromatic bounty as the butter melts.  It will have you mopping around your plate to sop up every drop.

          Compound butters are not only an elevated way to serve your steak, but ridiculously easy, customizable and made in advance so serving is a breeze.  Try a compound butter bar, where guests can pick their own flavour combination  to put on their steak, or vegetables or baked potatoes or…..you get the idea!

          Recipe inspiration for Smoked Paprika Compound Butter:  Epicurious Grilled Rib Eye with Paprika Vinaigrette

           

          Smoked Paprika Compound Butter
          Print Recipe
            Servings Prep Time
            8 servings 15 minutes
            Passive Time
            1 hour
            Servings Prep Time
            8 servings 15 minutes
            Passive Time
            1 hour
            Smoked Paprika Compound Butter
            Print Recipe
              Servings Prep Time
              8 servings 15 minutes
              Passive Time
              1 hour
              Servings Prep Time
              8 servings 15 minutes
              Passive Time
              1 hour
              Ingredients
              Servings: servings
              Instructions
              1. Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
              Recipe Notes

              Any butter left over can be wrapped well and frozen for future use.