Best 3 Butterscotch Rum Sauce Recipes

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Butterscotch rum sauce is a creamy, sweet, and boozy sauce that can be used to top a variety of desserts, including ice cream, pancakes, waffles, and cake. It is also a delicious addition to cocktails and coffee drinks. The combination of brown sugar, butter, cream, and rum creates a rich and decadent sauce that is sure to please everyone. With just a few simple ingredients and a few minutes of time, you can have a delicious butterscotch rum sauce that will take your desserts to the next level.

Here are our top 3 tried and tested recipes!

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

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.

APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE RECIPE - (4.3/5)



Apple Rum Bread Pudding with Butterscotch Rum Sauce Recipe - (4.3/5) image

Provided by Niecer

Number Of Ingredients 18

1 loaf french bread, cut into 1 inch cubes, about 5 1/3 cups
1 cup whole milk
1/3 cup brown sugar
1/3 cup granulated sugar
1 cup heavy cream
2 eggs
2 egg yolks
1 tsp vanilla extract
1 tsp + 1/2 tsp cinnamon
2 tbsp rum
2 large apples, peeled and cored, cut into thin slices or cubes (whichever you prefer)
BUTTERSCOTCH RUM SAUCE
2/3 cup heavy cream
5 tbsp + 1 tsp butter
1 cup brown sugar, tightly packed
2 tbsp honey
2 tsp vanilla extract
2 tbsp rum

Steps:

  • To make the bread pudding: Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside. Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside. In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated. Butter an 8x8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes. Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce. Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving. NOTES: Mine puffed up quite a bit while baking in the oven and sank a little once cooled. Bread puddings are meant to be eaten warm, swimming in thick, rich, caramel sauce spiked with rum. It IS the ONLY WAY to eat bread pudding! Just drizzle the sauce on a slice and pop them in the microwave for 30 seconds or so on high. The pudding becomes more moist, softer and SO delicious! This one is a REAL KEEPER.

BUTTERSCOTCH RUM SAUCE



Butterscotch Rum Sauce image

This is good on pound cake, angle food cake, it's a very good sauce for dipping strawberries and other fruit. Also great over ice cream.

Provided by MizzNezz

Categories     Sauces

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 6

1 1/2 cups firmly packed brown sugar
2/3 cup white corn syrup
1/4 cup half-and-half
1/4 cup butter
1/2 teaspoon rum extract
1/2 teaspoon vanilla

Steps:

  • Mix first 4 ingredients in med heavy saucepan.
  • Bring to a boil.
  • Reduce to low and cook 20 minutes.
  • Add rum and vanilla.

Tips:

  • For a richer flavor, use dark rum instead of light rum.
  • If you don't have brown sugar, you can make your own by adding a tablespoon of molasses to one cup of granulated sugar.
  • To make the sauce ahead of time, simply store it in an airtight container in the refrigerator for up to two weeks.
  • When you're ready to serve, reheat the sauce over low heat until it's warmed through.
  • Serve the sauce with your favorite desserts, such as ice cream, cake, or fruit.

Conclusion:

Butterscotch rum sauce is a delicious and versatile dessert sauce that can be used to enhance a variety of dishes. It's easy to make and can be stored ahead of time, making it a great option for busy home cooks. Whether you're serving it with ice cream, cake, or fruit, this sauce is sure to be a hit. So next time you're looking for a sweet and flavorful addition to your dessert, give butterscotch rum sauce a try.

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