Rum & Raisin Caramel Sauce
Rum & Raisin Caramel Sauce is boozy, soft & sumptuous. It's a great addition to your summer ice cream eating repertoire. Go for classic vanilla or pair with chocolate or caramel ices instead.
Servings: 6 -8
Ingredients
- 150 g/ ¾ cup White caster sugar
- 30 g/ 1 oz Butter
- 180 ml/ ¾ cup Double (heavy) cream
- ½ teaspoon Vanilla extract
- ¼ teaspoon Sea salt
- 60 g/ 2 oz Raisins
- 4 teaspoon 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 teaspoon will give a moderate alcoholic taste. Try 3 teaspoon for a milder flavour or 5-6 teaspoon 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
Vary the amount of rum depending on your personal preferences - my family enjoy a moderate boozy flavour, so 4 teaspoon is ideal for us. If unsure, add a little at a time until you get a rum flavour you are happy with, but don't exceed 6 teaspoon as the sauce will end up too thin.
Try 3 teaspoon for a milder flavour or 5-6 teaspoon for a stronger kick.