Hot Buttered Rum Sauce Recipes

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HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

Spice up your dessert with this hot buttered rum sauce that's ready in just 10 minutes!

Provided by Pillsbury Kitchens

Categories     Condiment

Time 10m

Yield 40

Number Of Ingredients 6

1 cup firmly packed brown sugar
1/2 cup butter
1/8 teaspoon salt
1 (14-oz.) can sweetened condensed milk (not evaporated)
1/4 cup dark rum
2 teaspoons vanilla

Steps:

  • In medium saucepan, combine brown sugar, butter, salt and condensed milk. Bring to a boil over medium heat, stirring constantly to prevent scorching. Cook until sugar is dissolved. Remove from heat.
  • Stir in rum and vanilla. Reheat sauce before serving. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 40 mg, Sugar 13 g, TransFat 0 g

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 32

Number Of Ingredients 4

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

Steps:

  • Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
  • Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg

HOT BUTTERED RUM



Hot Buttered Rum image

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

Provided by Food Network

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 10

2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch salt
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon, for garnish

Steps:

  • Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

What do cakes, ice cream and bread pudding have in common? They all crave this rich holiday classic - Hot Buttered Rum Sauce. Made with five ingredients in just 15 minutes, this warm, rummy treat is an easy way to add instant flavor to your favorite holiday desserts. Just pour and serve!

Provided by McCormick

Categories     Sauces, Marinades, and Rubs,

Yield 10

Number Of Ingredients 5

1 cup firmly packed brown sugar
1/2 cup heavy cream
6 tbsps butter cut into small chunks
1 tbsp McCormick® Rum Extract
1 tsp McCormick® Pure Vanilla Extract

Steps:

  • Mix brown sugar and cream in small saucepan. Cook and stir on medium heat until sugar is dissolved. Stir in butter, a few pieces at a time, until melted. Once butter is melted, remove from heat.
  • Stir in extracts. Serve warm. Store any leftover sauce in tightly covered, clean container in refrigerator.

Nutrition Facts : Calories 191 Calories

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

This rich sauce is great for a fun new dessert fondue. The actual number of servings depends on how much fondue each guests eats, but it can go a long way.

Provided by snw716

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

6 tablespoons butter
1 cup firmly packed golden brown sugar
⅓ cup heavy whipping cream
2 tablespoons light corn syrup
½ teaspoon rum-flavored extract

Steps:

  • Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.2 g, Cholesterol 36.5 mg, Fat 12.3 g, Protein 0.3 g, SaturatedFat 7.8 g, Sodium 76 mg, Sugar 28.1 g

HOT BUTTERED RUM CHICKEN



Hot Buttered Rum Chicken image

Provided by Jernard Wells

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 skin-on, bone-in chicken thighs
1 1/4 cups rum
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon cayenne pepper
Kosher salt
1 1/2 cups brown sugar
1/2 cup chipotles in adobo sauce
1 stick (8 tablespoons) unsalted butter
Oil, for oiling grill grates

Steps:

  • Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
  • Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
  • In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
  • Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
  • Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

MICHEL'S HOT BUTTERED RUM SAUCE



Michel's Hot Buttered Rum Sauce image

This rich, warm sauce tops chef Michel Richard's Raisin Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1/2 cup light-brown sugar
1/2 cup heavy cream
1/2 cup dark rum
2 tablespoons unsalted butter, chopped

Steps:

  • In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.

TROPICAL HOT BUTTERED RUM SAUCE FOR DRIZZLING!



Tropical Hot Buttered Rum Sauce for Drizzling! image

This tropical hot buttered rum sauce is FANTASTIC, if I do say so myself! So good over vanilla ice cream and caramelized sliced bananas! -Or-, drizzle over pancakes, waffles, sliced fruit, puddings, or ice cream. It's good over just about anything--YUM!! Use a good dark rum such as Myers or Captain Morgan Spiced Rum, and don't skip the fresh squeezed lime juice, which makes this sauce pop! I hope you enjoy!

Provided by BecR2400

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup butter (1/2 stick)
1 cup dark brown sugar
1 pinch ground cardamom
1/2 teaspoon pure vanilla extract
1/4 cup dark rum or 1/4 cup spiced rum
1/2 lime, juice of

Steps:

  • Melt butter over medium heat in a small saucepan.
  • Add the brown sugar and stir until dissolved. Add in the cardamom, vanilla and the rum.
  • Continue to cook and stir until sauce begins to thicken, about 1 or 2 minutes.
  • Off the heat and stir in the fresh lime juice.
  • Serve immediately over waffles, cakes, fruit, pudding, or ice cream.

Nutrition Facts : Calories 345.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 117, Carbohydrate 54.5, Sugar 53.5, Protein 0.2

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

This is a delectable and buttery-tasting sauce, guaranteed to take any dessert from simple to sublime in a single spoonful. You'll find one hundred and one reasons to add this to your favorite desserts.

Yield makes 1 1/2 cups

Number Of Ingredients 8

1/2 cup amber agave nectar
1/2 cup heavy cream
1/2 cup evaporated skim milk
1 tablespoon arrowroot powder dissolved in 2 tablespoons water
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons unsalted butter
Pinch of sea salt

Steps:

  • Place agave nectar, cream, and milk in a saucepan on medium heat. Bring to a boil and decrease the heat to a simmer. Pour the arrowroot powder slurry into the sauce6pan and whisk until the mixture begins to thicken. Remove from the heat and whisk in the rum, vanilla extract, butter, and salt. Cool and store in the refrigerator for up to 2 weeks.

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE



Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce image

Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15h20m

Yield 16

Number Of Ingredients 15

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
1/4 cup golden raisins, if desired

Steps:

  • Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
  • While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
  • Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
  • In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
  • To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 1/2 g

HOT BUTTERED RUM CHEESECAKES WITH RUM-CARAMEL SAUCE



Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce image

Categories     Cake     Milk/Cream     Rum     Egg     Dessert     Bake     Christmas     Cream Cheese     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes ten 4 1/2-inch cheesecakes

Number Of Ingredients 20

Crust
5 1/2 cups finely ground gingersnap cookies (about 1 3/4 pounds)
1/4 cup sugar
1/4 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, melted
Filling
1/2 cup dark rum
4 8-ounce packages cream cheese, room temperature
1 1 /2 cups sugar
4 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup whipping cream
1 teaspoon vanilla extract
Topping
2 1/2 cups sour cream
7 tablespoons sugar
1 3/4 teaspoons vanilla extract
Rum-Caramel Sauce

Steps:

  • For crust:
  • Blend ground cookies and both sugars in processor. Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.
  • For filling:
  • Position racks in top and bottom thirds of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.
  • Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla, and cooled rum just to blend. Divide filling among prepared crusts (about 1 cup per pan).
  • Place cheesecakes on 2 rimmed baking sheets. Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total. Cool 5 minutes.
  • Meanwhile, prepare topping:
  • Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator.
  • Chill uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serve with Rum-Caramel Sauce.

HOT BUTTERED RUM



Hot Buttered Rum image

Always requested when friends stop in over the holidays. Oh so yummy!

Provided by KBehrens2

Categories     Drinks Recipes

Time P1DT40m

Yield 100

Number Of Ingredients 5

2 cups butter
2 cups white sugar
2 cups brown sugar
1 teaspoon vanilla extract
1 quart vanilla ice cream, softened

Steps:

  • In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
  • When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 9.6 g, Cholesterol 12.1 mg, Fat 4.3 g, Protein 0.2 g, SaturatedFat 2.7 g, Sodium 31.6 mg, Sugar 9.4 g

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

This is delicious served over apple pie or ice cream or eaten with a spoon :) So good and makes an ordinary pie or ice cream extraordinary! I got the recipe from Avery Pursell and Challenge Butter

Provided by Pam in the Kitchen

Categories     Dessert

Time 20m

Yield 6-12 serving(s)

Number Of Ingredients 6

3/4 cup light brown sugar
1 teaspoon cinnamon
3/4 cup heavy cream
1/2 cup dark rum
1/2 teaspoon sea salt
2 1/2 tablespoons unsalted butter

Steps:

  • In a small heavy saucepan over medium heat, stir in brown sugar and heavy cream until sugar is melted.
  • Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced.
  • Stir in Challenge Butter until melted.

Nutrition Facts : Calories 293.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 53.5, Sodium 213.7, Carbohydrate 28.2, Fiber 0.2, Sugar 26.7, Protein 0.7

HOT BUTTERED RUM



Hot Buttered Rum image

I received this recipe for hot buttered rum from a friend over 30 years ago, and I think of her every winter when I stir up a batch of this delightful mix. It keeps well in the freezer. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Time 15m

Yield 7 servings (3-1/2 cups mix).

Number Of Ingredients 9

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup packed brown sugar
2 cups vanilla ice cream, softened
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
EACH SERVING:
1/2 cup boiling water
1 to 3 tablespoons rum

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.

Nutrition Facts : Calories 428 calories, Fat 30g fat (19g saturated fat), Cholesterol 85mg cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

HOT BUTTERED RUM



Hot Buttered Rum image

This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such as cinnamon, ginger, and nutmeg. Orange zest adds the exclamation point.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 9

4 ounces (1 stick) room-temperature unsalted butter
1/2 cup packed dark-brown sugar
1 teaspoon finely grated orange zest
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 ounces dark rum
3/4 cups boiling water
Squeeze of fresh orange juice

Steps:

  • Beat butter, sugar, orange zest, cinnamon, ginger, and nutmegwith a mixer on medium speed until combined, about1 minute.
  • Combine 2 tablespoons spiced butter with 1 1/2 ounces(3 tablespoons) dark rum in each of 4 heatproof glasses. Pour3/4 cup boiling water over each, and stir. Top each with asqueeze of fresh orange juice.

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Top Asked Questions

How do you make the perfect rum and cream sauce?
In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.
How do you Mix Hot Buttered Rum?
The big-batch batter mix is fantastic on its own when topped with hot water. Skip the liquor entirely, add a little cream if you like, and 2 teaspoons of rum extract to one serving, and you'll have a warm, soothing mocktail. If you're looking for a fun way to mix your hot buttered rum, try using a red hot poker.
How long do you boil rum sauce?
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce. Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
What is the best way to make a rum cake?
Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract.

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