Caramel Rum Raisin Sauce Recipes

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

RUM CARAMEL SAUCE

Steps:

• Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
• Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

CARAMEL RUM RAISIN SAUCE RECIPE

Steps:

• In a small saucepan, bring the rum and raisins to a boil. Remove from the heat and let soak for 20 minutes or more. In a heavy medium saucepan, combine the sugar and water. Cook over moderate heat until a deep amber caramel forms. An alternative is to head the sugar and water mixture to the thread stage or 230 degrees on a candy thermometer. Remove the saucepan from the stove and mix in the butter until it is melted. Slowly add the heavy cream and stir well. Add the raisin/rum mixture and stir. This sauce is delicious over ham or as a dessert topping over ice cream. The sauce can be refrigerated for one week. Reheat gently, stirring occasionally.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

RUM-CARAMEL SAUCE

Steps:

• Combine first 4 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat. Pour in cream (mixture will bubble vigorously); stir to blend. Mix in butter, then rum, cinnamon, and vanilla. Cool sauce completely. Divide among ten 4-ounce jars. Seal and refrigerate. (Can be made 2 weeks ahead.)

RAISIN SAUCE

Steps:

• In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.