Rum & Raisin Caramel Sauce is boozy, fruity, soft & sumptuous. It’s a great addition to your summer ice cream eating habit. Go for classic vanilla or pair with chocolate or caramel ices instead.
If I go into fancy delis I’m often drawn to the sweet section, which can usually be relied upon to stock at least one jar of caramel sauce. I’m often tempted, but I rarely buy, since I know that I can make noteworthy caramel sauce myself for a fraction of the price.
Whilst on holiday recently, I came across a deli stocking some pretty bold flavoured caramel sauces – liquorice for example. That got my mind back on the caramel theme and racing towards fresh ideas.
Even before the deli visit, I had been wanting to create a sauce worthy of spooning over the simplest of summer pleasures – vanilla ice cream. My mind started mulling over classic ice cream flavours and it wasn’t long before the notion of turning the slightly retro rum & raisin flavour into a sauce took hold. Right on cue, the deli visit happened and this Rum & Raisin Caramel Sauce was born.
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Boozy, fruity and lusciously soft & creamy, this caramel sauce is the ideal partner for vanilla, chocolate or even caramel ice cream.
How to Make Rum & Raisin Caramel Sauce
This is an easy and simple recipe to prepare if you have experience in making caramel. If you are new to caramel making, then do hop over and read my tips on making caramel before you make a start. I promise you it is a skill worth learning (you’ll save a fortune in the long-run) and it’s not particularly tricky as long as you stick to the recipe and instructions your recipe specifies.
As far as caramel recipes go, this one is fairly standard:
- Put the sugar into a heavy-based saucepan and set over a medium heat to allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
- Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)
- Add the butter and pour in the cream, taking care as it can bubble up and is extremely hot. Mix with a small hand whisk until everything is fully incorporated
- Put the pan back on the heat and cook, stirring constantly, for a further 2 minutes
- Take off the heat and stir in the salt and vanilla extract
- Mince the raisins and stir into the caramel along with the rum
- Allow to cool in the pan for 20 minutes, then carefully pour the caramel into a jar
- Let cool completely, then seal and store in the fridge for up to 3 weeks. Bring back to room temperature before serving
The beauty of this Rum & Raisin Caramel Sauce is that the level of rum can be adjusted to marry with your personal tastes. And should you feel like ringing the changes, nuts can be stirred through too. I recommend a mix of hazelnut, almond and pistachio.
What can This Sauce be Used for?
Of course, the ultimate pairing for this soft and spoonable sauce is vanilla ice cream. It was specifically created with this in mind.
It can be used in a sundae to jazz up the basic offering. I went the whole hog recently and scattered in some nuts, mini Stroopwaffles and some nutty poke sticks that I picked up on holiday. It was a creamy, caramelly, nutty bowlful of bliss.
But don’t restrict this Rum & Raisin Caramel Sauce to just ice cream. It’s also a great partner for spooning onto:
- Pancakes (definitely add a few nuts)
- Waffles (with ice cream or whipped cream… or both)
- Vanilla or chocolate Cheesecake
- Brownies (maybe with that vanilla ice cream I keep mentioning)
- Meringues (with copious amounts of whipped cream, obviously)
And that’s just a few ideas. I’m sure you’ll come up with more.
Have you made this sauce? What did you pair it with? How about sharing your gorgeous creation on Instagram – don’t forget to tag #littlesugarsnaps so I can see it too.
Rum & Raisin Caramel Sauce
Ingredients
- 150 g/ 3/4 cup White caster sugar
- 30 g/ 1 oz Butter
- 180 ml/ 3/4 cup Double (heavy) cream
- 1/2 tsp Vanilla extract
- 1/4 tsp Sea salt
- 60 g/ 2 oz Raisins
- 4 tsp Rum (see notes)
Instructions
- Put the sugar into a heavy-based saucepan and set over a medium heat to allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
- Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely deep amber colour (but keep a close eye on the caramel as it can burn easily)
- Add the butter and pour in the cream, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until everything is fully incorporated
- Put the pan back on the heat and cook, stirring constantly, for a further 2 minutes, until all lumps have dissolved
- Take off the heat and stir in the salt and vanilla extract
- Mince the raisins finely and stir into the caramel along with the rum (vary the amount of rum depending on your personal preferences - 4 tsp will give a moderate alcoholic taste. Try 3 tsp for a milder flavour or 5-6 tsp for a stronger kick
- Allow to cool in the pan for 20 minutes, then carefully pour the caramel into a jar
- Let cool completely, then seal and store in the fridge for up to 3 weeks
- Bring the jar out of the fridge several hours prior to serving to allow it to soften (do not be tempted to use the microwave on it). Give it a good stir and serve
Notes
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Tisha
I have never had rum and raisin caramel sauce before. I want to put it on EVERYTHING! This looks incredible
Jane Saunders
Then you need to make some ASAP!
wilhelmina
I love it when a decadent treat turns out to be so easy to make at home!
Jane Saunders
Thanks Wilhelmina