SPICED RUM CARAMEL SAUCE
I love caramel sauce. I love caramel anything really. After first cooking with alcohol and making my Butterscotch Schnapps Apple Pie I decided to try it again and boozed up my traditional caramel sauce recipe. Like most caramel sauces it can take a bit of trial and error to get a great consistency and flavour but after a bit of tweaking this recipe turned out great.
What you will need:
1 cup brown sugar
150 grams unsalted butter, chopped
1/4 cup water
1/2 cup heavy cream
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup spiced dark rum
In a saucepan on a medium heat melt the sugar together with the water. Allow the sugar to boil for 2-3 minutes or until the sugar has completely dissolved, swirling the pan occasionally. Remove the saucepan from the heat. Add the butter and whisk until melted and well combined. Gradually add the cream and rum whilst stirring. Sift in the nutmeg and cinnamon and you’re done! Allow your sauce to cool then pour into an airtight container or jar.
