Pour over any cake, like the pear cake above; especially delicious on vanilla-based cakes, you can pour on hot, for a glaze that will sink in; making the cake incredibly moist, or wait and drizzle it on for serving. To reheat the sauce just portion out how much you want to use into a saucepan and place over low heat for about 5 minutes (less if you only have 1 or two portions), stirring occasionally, until it is the right consistency for drizzling! Other Recipes Using Dark Rum Store your cooled butter rum sauce in the fridge in an airtight container for up to 2 weeks. I like to store mine in a mason jar with a lid. Reheating Crème Anglaise | A classic dessert sauce, it will elevate any dessert! I love it on this Chocolate Bread Pudding. Mini Tulip Jars | I use these for gifting from hand scrubs, to pumpkin pie spice to these pumpkin yogurts.

Strawberry Sauce | Make this fresh strawberry syrup, in minutes! Pour over strawberry shortcake for wow!STORAGE Since this sauce has cream in it, I store it in the fridge. It will last in a well-sealed container for 1-2 months, if not longer. It may be frozen as well. If your sauce crystalizes at all, just place desired amount in a small saucepan, reheat over low heat, whisking constantly until warm and sugars have dissolved. If necessary, whisk in a teaspoon of cream or butter. VARIATIONS For a simple way to change up this sauce, you can use different types of vanilla or extracts, try these: When you buy dark rum (or look through your liquor cabinet), you want to make sure you get “dark rum”. It will literally be darker in color, like a caramel color. Definitely do not use the clear rum, it will not have the right flavors for this recipe. Dark rum is aged and the molasses flavors are enhanced. If you like a stronger rum/alcohol flavor you can wait and add the rum in the last 30 second of simmering the sauce. But, be careful that it doesn’t boil up on you! Storing First, let me explain that there are two types of brandy sauce: savory and sweet. This brandy sauce, which is traditionally used on Christmas pudding, is sweet. A savory brandy sauce is often made to serve with steak.

If you prefer to not use alcohol you can absolutely sub 1 teaspoon rum extract for the dark rum. How to Make Butter Rum Sauce Definitely over ice cream! It will harden slightly and get chewy, so delicious! Try it over my old fashioned chocolate ice cream or easy vanilla ice cream. Salted Caramel Sauce | I’ve taken this one a step beyond and added a splash of bourbon, however; feel free to omit! Drizzle over Dutch Apple Pie, even in place of frosting these carrot cupcakes. You can also use this sauce for other desserts, such as bread and butter pudding, as a topping for ice cream, or cakes.There are two main types of sweet brandy sauce: an egg based, custard-type sauce (which is the recipe I’ll be sharing with you), and a white sauce based sauce. The latter is made with flour and butter, so it isn’t gluten free. This variation is best for those who cannot have eggs. The recipe I’ll be sharing with you is best for those who cannot have gluten. Whisk well so that the sauce is completely smooth. If you did happen to get any lumps or curdled sauce, simply us an immersion blender, or small blender to make the sauce smooth (I won’t tell)! I’ve never had it happen with custard, so if you follow my directions, you won’t need the blender. Here are 9 sauces you need to have the recipes for, these will serve you well to make a dessert a bit more fancy. There is not much to making this Butter Rum Sauce. Just add all the ingredients to a saucepan over medium heat. Let it all melt together and then let it simmer for about 2-3 minutes.