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Spiced Rum Caramel Sauce

Categories Dessert, Easy Recipes, Gluten Free, Sauces

The first time I made rum spiced caramel sauce I was teaching my little neighborhood cooking group about different spices. For our dessert, I made Chinese five spice poached pears (THAT RECIPE HERE) and served them with some homemade cinnamon spiced ice cream and rum spiced caramel sauce. It was as amazing as it sounds!

Here is the rum spiced caramel sauce over poached pears and ice cream with pomegranate seeds.

It was at that point where I fell in love with the rum flavor, spices and caramel combo and I crave it every fall and winter! It’s really easy to make, no alcohol is used, only imitation rum flavoring and my kids surprisingly love this stuff too!

What you need to make rum spiced caramel sauce:

Makes roughly 1 1/2 cups of caramel
  • 1 cup Sugar
  • 1/4 cup Corn Syrup
  • 1 stick Butter
  • 1 Tablespoon Water
  • 1/4 cup Heavy Whipping Cream
  • 1/4 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Nutmeg
  • 1 1/2 Tablespoons Imitation Rum Flavoring

Instructions

  1. In a heavy bottomed sauce pan, attach a candy thermometer to the side and have a cup of ice water sitting near by so you can check the stages of your caramel.
  2. Combine sugar, corn syrup, butter, water and salt. Stir until butter is melted and sugar begins to dissolve. Whisk in your cream and stir over medium high heat. Add your cinnamon, ginger and nutmeg and continue cooking to the thread stage, or when it forms a soft thread like texture when some is dripped into the glass of ice water. (cooking temperatures for the thread stage is below).
  3. When you reach the thread stage stir in the imitation Rum Flavoring.
  4. Remove from heat and let cool slightly before using on ice cream, caramelize bananas, grilled fruit, cakes, chocolate, etc.

Candy Cooking Stages:

Keep in mind these temperatures may not truly be shown on candy thermometers, always check stages with ice water test. Where you drop a small amount of caramel into the cold water and feel it to check which stage it is at.

  • Thread Stage –  230-234 F. (If using for Syrup)
  • Soft Ball – 234-241 F. (fudge, Marshmallow and really soft caramel)
  • Firm Ball – 244-248 F. (firm caramel)
  • Hard Ball – 250-266 F. (nougat)
  • Soft Crack – 270-289 F. (salt water taffy)
  • Hard Crack – 295 – 309 F. (toffee)

Here are a few additional caramel recipes you might like:

Print Recipe
5 from 1 vote

Rum Spiced Caramel Sauce

This rum spiced caramel sauce is a delicious addition to any ice cream, cake, grilled banana's, poached pears, or whatever you want to add it to.
Prep Time5 minutes
Cook Time8 minutes
Course: Dessert, Sauce, treat
Cuisine: Dessert, Sauce
Keyword: Candy, Dessert, ice cream
Servings: 1 cups

Ingredients

  • 1 cup Sugar
  • 1/4 cup Corn Syrup
  • 1 stick Butter
  • 1 Tablespoon Water
  • 1/4 cup Heavy Whipping Cream
  • 1/4 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Nutmeg
  • 1 1/2 Tablespoons Imitation Rum Flavoring

Instructions

  • In a heavy bottomed sauce pan, attach a candy thermometer to the side and have a cup of ice water sitting near by so you can check the stages of your caramel.
  • Combine sugar, corn syrup, butter, water and salt. Stir until butter is melted and sugar begins to dissolve. Whisk in your cream and stir over medium high heat. Add your cinnamon, ginger and nutmeg and continue cooking to the thread stage, or when it forms a soft thread like texture when some is dripped into the glass of ice water. (cooking temperatures for the thread stage is below).
  • When you reach the thread stage stir in the imitation Rum Flavoring.
  • Remove from heat and let cool slightly before using on ice cream, caramelize bananas, grilled fruit, cakes, chocolate, etc.