Salted Rum Caramel Sauce
This decadent caramel sauce is a go-to for us all fall long. Drizzle it over apple pie, pumpkin pie, baked apples, apple crisp, and all your other favorite fall desserts!
- 1 c white granulated sugar
- 0.25 c water
- 0.5 c heavy cream
- 2 tbsp spiced rum
- 0.25 tsp fleur de sel or other flavorful, flaky sea salt
- In a light-colored pot (it will make the color development much easier to see!) with tall sides, combine the water and sugar.
- Over low-medium heat, melt the sugar until fully dissolved.
- Increase the heat to medium or medium-high, until the mixture is boiling consistently but controllably. DO NOT STIR IT since stirring will cause crystals to develop.
- Continue boiling the sugar. You will see it 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.
- 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 you reach this point, turn the heat off.
- Working very quickly, add the heavy cream and begin stirring. The caramel will bubble up aggressively, so make sure to use a spoon or spatula with a long handle. Add the rum and salt after the heavy cream, continuing to stir. Keep stirring until the bubbling subsides, which will take only a few minutes.
- Let the caramel cool until it is warm but not yet room temperature, then pour it into a glass jar.
- Store the sealed caramel in the fridge for up to two weeks. When ready to use, reheat it uncapped in the microwave or by setting the jar in a pot full of simmering water.
- Drizzle it over apple pie, pumpkin pie, baked apples, apple crisp, and all your other favorite fall desserts!
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