Believe it or not, this post is not supposed to be about rum flavoured salted caramel sauce, it is actually supposed to be about a Morrocan flavoured lasagna. But it completely failed. Turns out that yoghurt dries out when you stick it in a hot oven. Not to mention that the filling didn’t have enough moisture in it to cook the pasta sheets, silly me. So that is a work in progress. But instead of crying and moaning about not being able to upload a recipe this week I thought, why not just post a quick, simple recipe? And who doesn’t like salted caramel am I right? The only thing is that it’s everywhere at the moment. Social media is salted caramel city! So that is where the rum idea comes into play.
The rum isn’t supposed to give you some kind of epic brainwave and blow your mind. Well, I mean if that happens then cool. But my motive behind it is just to get the taste buds curious and make people think “hmmmmm there is something else in there”. So it’s salted caramel, which is awesome, but it just has that little extra something that the other salted caramels don’t have. In my opinion, this can have a big impact.
I would agree that making caramel is a pretty easy process and it doesn’t take long to make. However, I think that care and attention is still very important during the process because believe me, it can be a pain in the butt if you screw it up. In other words, don’t take the process for granted. But don’t let this discourage you from making it either, it’s just something to be aware of.
Speaking of which, the most important thing to be aware of with caramel is making sure the sugar doesn’t crystalize. As a matter of fact, the first time I tried this recipe, my sugar just turned into a big sugar clump, and there are 2 things I learned from that complete epic fail. Firstly, I don’t recommend stirring the sugar as it is boiling. Just let it do its thing and be patient. Secondly, make sure you do the water brush technique (This technique is explained in the recipe). The idea is that you get a wet brush and just clean up the sides of the pot as the sugar is boiling so that you stop the sugar from crystallising around the edges.
Here is a quick list that shows what this rum flavoured salted caramel goes really well with:
- Apple crumble (or any other crumble)
- Drizzle over bars
- Mix through cake frostings
- Mix some through your hot chocolate
- Dip churros into it (there is a link to my churro recipe at the bottom of the page)
Thank you so much for reading. Love all you guys!! My views have gone up more rapidly lately and you guys are the people to thank for that. So I appreciate every one of you. I will have a new recipe coming your way soon. Have an awesome day! (:
Rum Flavoured Salted Caramel Sauce
- 1 cup of caster sugar
- 3 tablespoons of water
- 100 g of cold butter cut into cubes
- 1 cup of cream
- 1 teaspoon of salt
- A shot of rum
- Get all of your ingredients weighed out and prepared.
- Whisk the sugar and water together in a small pot, then put on the stove on medium flame.
- Get a pastry brush and a small bowl/cup of water.
- (IMPORTANT: DO NOT TOUCH THE SYRUP/CARAMEL WHEN IT IS BOILING, IT IS EXTREMELY HOT AND WILL STICK TO YOU IF YOU TOUCH IT).
- Once the syrup starts boiling it will take about 10-12 minutes to become a lovely golden colour. Meanwhile, just lightly dip your pastry brush in the water, then wipe around the sides of the pot every 1-2 minutes. The water that trickles down the sides of the pot will prevent the sugar from crystallizing around the edges of the caramel.
- Once your caramel has become a beautiful golden colour, turn the heat off and immediately add your butter, salt and slowly add your cream while whisking through until well combined. If you find that the sugar candy separates from the cream and goes all hard, don't worry, just keep stirring and it will melt through. You can put back on low heat briefly if necessary. Finally, add your rum and stir through.
- Pour the mixture in clean jars, leave to cool for 10-15 minutes, cover with a lid and it will keep in the fridge for about 1 month.
- The sauce may appear to be a bit too thin when you finish it but don't worry, it will thicken as it cools down.