Whether it’s vodka in pasta sauce,beef bourguignon, or a simple reduction sauce, alcohol has enjoyed an important place in the kitchen for centuries. Alcohol caramel sauce is a great addition to any dessert, and cakes, cookies, ice cream and candy apples all afford the modern chef an excellent opportunity to reach for the leftover handle of Captain Morgans and create culinary magic. Because we add the rum once the sauce is no longer on the heat, it still retains that little kick that is sure to make this recipe a great success.
- 1 Cup sugar
- 1 Cup pack brown sugar
- 1 Cup butter
- 1 Cup spiced rum
- 1/3 cup heavy cream
- 1.5 tblsp. vanilla extract
- Heat the sugar in a pot on mid to low heat while stirring until the sugar begins to melt.
- Once the sugar is well on its way to melting, add in the butter and continue to stir.
- Once the butter and sugar mixture begins to boil, cut the heat down a bit and add in the heavy cream while continuing to stir.
- Add in the vanilla extract (add more to taste if you’d like), and stir thoroughly.
- Finally, take the mixture off the burner, and let it stop boiling and cool for about fifteen minutes. You want to add in the alcohol once it is cool enough that the alcohol does not all evaporate.
- Add in the alcohol once the mixture has cooled sufficiently and whip heavily with a whisk so that it combines and does not separate. You may need to use a spoon around the edges of the pot to loose any caramel sticking on the sides.
- Once the mixture has been thoroughly whisked and is consistent, put the sauce in the freezer to cool it more rapidly and prevent additional alcohol evaporation.