Super easy sauce!
This buttered rum sauce is one of my all time favorite dessert sauces because it is so easy. With only a few ingredients and about five minutes, you’ll be ready to sauce your favorite dessert.
Buttered rum sauce is also a glaze because the sauce is quite thin. To thicken, cook the sauce a little longer on low heat until thickness desired or let the sauce stand longer as the sauce thickens with time.
This easy dessert sauce is best served warm atop many things. Some examples would be on French Toast, muffins, pies, cakes, cinnamon rolls… the list is quite extensive!
I use this sauce on my Pina Colada Bread Pudding!
Buttered Rum Sauce
Use this easy delectable glaze to top your favorite desserts! This sauce is very versatile. Use it on cakes, pies, bread pudding, cinnamon rolls...the possibilities are endless! You can substitute rum for bourbon, brandy, grand marnier, or any of your favorite spirits.
- 1 Stick Butter
- 1/2 Cup Brown Sugar
- 1 oz Rum
- Pinch Salt
- Step One
Melt the butter over medium to low heat. Add the brown sugar and salt. Whisk until butter is well mixed in. At this point it should appear like a caramel.
Carefully add the rum (or spirit of choice) and use caution! The alcohol will cause the mixture to bubble and in some cases may start to flambe (alcohol burning off).
Don't be alarmed, remove mixture from heat and whisk until properly combined. If it appears the sugar has crystallized, try simmering over low heat until all sugar is dissolved.
Let stand 15-30 minutes for a thicker glaze or use right away!
The buttered rum sauce is a loose sauce meaning that it is relatively runny. If you would like a thicker sauce, cook the sauce on low heat until thickness desired.
This sauce can be left room temperature but may need to be slightly reheated before use depending how cold it is.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 111mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g
Nutritional data is estimated and may not be accurate.
I made this today for a dinner party.
I will use it on vanilla ice cream topped with salted pecans, or slivered almonds, ( haven’t decided) and with a dollop of whipped cream. I will finish the desert with a beautiful edible pansy on the side.
This buttered rum sauce is fabulous!!!
Thank you so much Pat. Glad you enjoyed the recipe 🙂
I loved it? Best dessert ever!
Next time I will make it with Brandy!