Spiced Rum Caramel
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!
Author:Â Compelled to Cook
- 1 1/3 cups granulated sugar
- 1/3 cup water
- 3/4 cup heavy cream
- 1/4 cup unsalted butter in 1" chunks
- 1/2 tsp kosher salt
- 1/4 cup spiced rum
- Assemble all ingredients prior to cooking.
- 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.
- 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.
-If in doubt about the colour, opt for slightly lighter. Â 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.
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