Scrumptious Rum Butter Sauce Recipes

RUM SAUCE

Rum Sauce image

This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...

Provided by KDA949

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

Time 10m

Yield 10

Number Of Ingredients 5

Ingredients

2 tablespoons butter
1 tablespoon cornstarch
½ cup sugar
1 cup milk
3 tablespoons white or dark rum

Steps:

Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 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

Ingredients

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

SCRUMPTIOUS RUM BUTTER SAUCE

Scrumptious Rum Butter Sauce image

Rich and delicious - this is am amazing sauce! You can store any leftovers of this silky caramel sauce in an airtight container in the fridge. Reheat gently, stirring often, over low heat. This is from Canadian Living Magazine. Enjoy!

Provided by Nif_H

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup unsalted butter
3/4 cup dark brown sugar
1/2 cup whipping cream
2 tablespoons rum
1 pinch salt

Steps:

In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes. Remove from heat.
Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes. Remove from heat.
Whisk in rum and salt. Let cool.

Nutrition Facts : Calories 1508.2, Fat 90.1, SaturatedFat 56.6, Cholesterol 285, Sodium 253, Carbohydrate 165.2, Sugar 160.2, Protein 3.1

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

Ingredients

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

BUTTERSCOTCH RUM SAUCE

Butterscotch Rum Sauce image

Categories Sauce Rum Scotch Nut Quick & Easy Winter Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 8

Ingredients

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired

Steps:

In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

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