Salted Rum Caramel Sauce

This decadent homemade rum caramel sauce strikes the perfect sweet/salty balance. It's easy to make, deeply flavorful, and a delicious addition to fall and holiday desserts.

Ingredients

  • 1 c white granulated sugar
  • 0.25 c water
  • 0.5 c heavy cream or full-fat coconut milk
  • 2 tbsp spiced rum
  • 0.25 tsp fleur de sel or other flavorful, flaky sea salt

Instructions

  1. In a medium-sized, light-colored pot with tall sides, combine the water and sugar.
  2. Over low-medium heat, melt the sugar until fully dissolved.
  3. Increase the heat to medium or medium-high, until the mixture is at a low boil. Do not stir, since stirring will cause crystals to develop.
  4. Continue boiling the sugar mixture for another several minutes. It will transform from clear to pale yellow to amber. Keep a very close eye on it during this time, adjusting the heat as necessary. If you see any smoke, turn the heat down. If one side of the pot seems to be caramelizing more rapidly, slide the pot over rather than stirring.
  5. Watch for the magical moment! You want to take the sugar to deep caramelization, just shy of burning. Look for a deep, rich amber color. It will smell like caramel, with the slightest bitter hint. As soon as it reaches this point, turn the heat off.
  6. Working quickly, add the heavy cream (or full-fat coconut milk) and begin stirring. The caramel will bubble up, so make sure to use a spoon or spatula with a long handle.
  7. After the boiling ceases, add the rum and salt, continuing to stir. Keep stirring until the bubbling subsides, which will take only a few minutes.
  8. Let the caramel cool until it is warm but not yet room temperature, then pour it into a glass jar.
  9. Store the sealed caramel in the refrigerator for up to a week. When ready to use, reheat it uncapped in the microwave or by setting the jar in a pot with several inches of simmering water.
RECIPE from The Rogue Brussel Sprout Blog
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