Michels Hot Buttered Rum Sauce Recipes

HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM SAUCE

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.

MICHEL'S HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM

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

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.

HOT BUTTERED RUM SAUCE

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 BISCUITS AS MADE BY MEIKO RECIPE BY TASTY

Steps:

• Make the biscuits: Preheat the oven 450°F (230°C). Line a baking sheet with foil.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
• Cut ¼ cup (60 g) of the shortening into small pieces. Add to the dry ingredients and work into the flour with your hands or a fork until the mixture is crumbly in texture. Grate the frozen butter with a box grater, then fold into the dry ingredients.
• Create a well in the center of the bowl. Pour in the buttermilk and use a rubber spatula to fold until combined and the dough pulls away from the sides of the bowl.
• Lightly flour your surface and hands, then turn the dough out onto the surface and knead 3-4 times, until the dough comes together. Use a floured rolling pin to roll dough into an 8-inch square rectangle about 1 inch high. Fold the dough over itself twice and roll out again. Repeat folding and rolling 3 more times, rotating the dough 90° each time.
• Use a 2-inch (5 cm) round cutter to cut out 12-15 biscuits, gathering any scraps and folding/rolling again to cut out more. Place the biscuits on the prepared baking sheet.
• Melt the remaining 2 tablespoons of shortening, then brush over the top of each biscuit.
• Bake the biscuits for 12-13 minutes, or until golden brown.
• Meanwhile, make the hot buttered rum sauce: In a medium saucepan, combine the brown sugar, cinnamon, nutmeg, allspice, vanilla, and ½ cup rum. Bring to a strong boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the sauce reduces and thickens, about 10 minutes.
• Remove the pan from the heat and stir in the butter, 1 tablespoon at a time, until melted. Stir in the salt and remaining 2 tablespoons of rum.
• Pour the sauce over the biscuits and serve warm.
• Enjoy!

HOT BUTTERED RUM SAUCE

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.n