This butter "rum" sauce is a wonderful, rich sauce. This sauce, contains no alcohol, and gets it richness from rum flavoring. It is great over ice cream too, but is a thinner sauce, not thick like caramel. It has a light texture but is rich in flavor. It would make a wonderful Holiday gift for neighbors or coworkers.
I love recipes that start out "As I recall...". And that is just how this recipe starts out. My husbands grandmother was famous for this wonderful sauce. She would drizzle it over her equally wonderful carrot cake recipe, but today I am serving it over a warm Gingerbread-Pumpkin Cake.
I have tweaked the directions for you below, so the steps are little more precise than my original copy.
Printable Copy
Grandma's Butter "Rum" Sauce
Makes approx. 1 1/2 cups Sauce
Ingredients: 1/2 cup brown Sugar
1/2 cup white Sugar
1 1/2 cups corn syrup, (light or dark)
1/2 tsp. salt
1/2 cup light cream or half and half
1/4 cup butter
1 tsp. vanilla
1 tsp. rum flavoring
Directions:
In a saucepan over medium heat add brown sugar, white sugar, corn syrup and salt. Blend till well mixed, and stir frequently till comes just to a boil.
Remove from heat.
Add butter, vanilla, and rum flavor when butter is mostly melted, add in the cream last.
Serve immediately, warm. or gently reheat .
Store in refridgerator up to 3 months.
