If you love caramel, wait until you taste this incredible rum caramel sauce! Thick, creamy caramel with a smooth hit of rum — perfect for drizzling over desserts.
Rum and caramel are a natural pairing. Rum already carries caramel-like notes from sugarcane, and adding it to caramel sauce deepens and rounds the flavour. The result is an indulgent sauce with a warm, slightly boozy finish that lifts familiar desserts into something special.
If you enjoy an extra layer of flavour, this is the caramel to make — it keeps all the silky richness of a classic caramel sauce but adds a grown-up twist. You can use it anytime you’d use regular caramel: on ice cream, cakes, brownies or even to spoon straight into your mouth once it has cooled a little.
Scroll to the recipe card for the full ingredients list and a printable version, or read on for tips and step-by-step photos.
Ingredients
Only seven simple ingredients are needed (and one is water):
Sugar – Caster or superfine sugar dissolves faster, but regular granulated sugar works fine.
Corn syrup or liquid glucose (optional) – Helps prevent recrystallisation and keeps the sauce smooth, which is useful if you’re new to caramel-making.
Cream – Known by different names worldwide: single cream, whipping cream, or heavy cream. Heavy cream gives a slightly thicker sauce.
Unsalted butter – Keeps salt levels controllable. If you only have salted butter, reduce added salt and taste as you go.
Flaky sea salt – I use fine flakes; if using coarser salt, grind it or use less table salt since it’s finer.
Rum – Dark or gold rum is best for a smooth, rounded flavour. White rum is lighter and less suited; whiskey can be substituted.
Water – A small amount helps the sugar dissolve during the wet-caramel method.
Optional: 1 tsp vanilla extract or the seeds from a vanilla bean for extra depth.
Before you begin, measure and prepare all ingredients and equipment. Caramel requires attention and timing, so having everything ready reduces the chance of burning it.
How to Make Rum Caramel Sauce
Don’t be intimidated — making caramel with the wet method (sugar dissolved in water) is straightforward and beginner-friendly. If you prefer the dry method you can use that, but the wet method gives more control and reduces the risk of hot sugar crystals spattering.
Warm the cream slightly (about 30–40 seconds in the microwave) so it integrates smoothly and splatters less when added to the hot caramel.
In a medium, heavy-based saucepan combine sugar, corn syrup (if using) and water. Use a pot a little larger than you think you’ll need because the syrup will bubble up.
Stir gently to combine and heat over medium-high until the syrup comes to a boil. Once boiling, stop stirring — the sugar will finish dissolving on its own.
Use a pastry brush dipped in water to brush down any sugar crystals on the sides of the pan so they don’t cause graininess later.
You can clip on a candy thermometer, but it’s not essential — you can judge by colour and aroma if you don’t have one.
As the syrup cooks the bubbles change: they’ll start thin and quick, then become thicker and slower as the water evaporates and the syrup darkens. You’ll notice a rich, toasty aroma when it’s ready.
Do not stir the caramel. You can swirl the pan gently to promote even colouring. If using a thermometer, the caramel should reach about 170°C (340°F). Without a thermometer, cook until an even amber colour and a lovely scent—watch closely because it can go from golden to burnt quickly.
Remove the pan from the heat and carefully pour in the warmed cream while stirring with a long-handled spoon or spatula. It will splutter — take care.
Return to medium heat and boil for 1–2 minutes, stirring, until the sauce reaches about 115°C (240°F) or thickens slightly if not using a thermometer.
Turn off the heat, then whisk in the butter until smooth. Add the rum and most of the flaky sea salt, stir to combine, then taste a cooled spoonful and adjust salt if needed.
Allow the sauce to cool before transferring to a heatproof jar. It will thicken as it cools.
Storing and reheating
Store in a sealed jar or airtight container in the refrigerator for several weeks. Reheat gently in a microwave or over low heat on the stove until pourable.
Ways to Use Rum Caramel Sauce
- Drizzle over vanilla ice cream — double the rum for rum-and-raisin vibes.
- Top warm apple cakes or muffins for a comforting dessert.
- Swirl into chocolate caramel cheesecakes or chocolate mousse for richness.
- Stir into caramel buttercream or pour over brownies and mud cake slices.
- Package in a pretty jar as a homemade gift.
Can you use the rum sauce as a drip on a cake?
Because of the rum the sauce is slightly thinner than a plain caramel drip. If you want to use it as a cake drip, reduce the cream by 1/4 cup to thicken it.
More Recipes You May Like
- Chocolate Caramel Sauce – rich caramel with chocolate for an extra indulgence.
- Rich Caramel Mud Cake – a deep-flavoured cake made with real caramel.
- Microwave Lemon Curd – a quick and easy lemon curd.
- Baileys Mousse – creamy mousse spiked with Baileys.
- Gluten Free Caramel Slice – a crunchy base, thick caramel layer and chocolate topping.
Rum Caramel Sauce
Ingredients
- ¾ cup cream (180ml)
- 2 cups sugar (400g) — caster or superfine preferred
- ½ cup water (125ml)
- 2 tbsp corn syrup or liquid glucose (40g) — optional
- 2 tbsp unsalted butter (approx. 25g)
- 1 tsp flaky sea salt
- ¼ cup rum, dark or gold (60ml)
Instructions
- Prep: Have all ingredients measured and equipment ready. Warm the cream in the microwave for about 30 seconds and set aside.
- Combine sugar, water and corn syrup (if using) in a medium heavy-based saucepan. Stir gently to moisten the sugar.
- Place over medium-low heat and stir until the sugar begins to dissolve. Brush down any sugar on the pan sides with a wet pastry brush.
- Increase heat to high and bring to a boil. Do not stir once boiling; gently swirl the pan if needed. Cook until an even deep amber colour (about 170°C / 338°F on a thermometer) and a toasty aroma develops.
- Remove from heat and carefully pour in the warmed cream while stirring — it will splutter. Stir until combined.
- Return to medium heat and boil, stirring, until the sauce reaches about 115°C (240°F) or thickens slightly (1–2 minutes).
- Remove from heat, whisk in the butter, then stir in the rum and most of the salt. Taste a cooled spoonful and add more salt if desired.
- Let cool slightly, then transfer to a heatproof jar. The sauce will thicken as it cools. Store refrigerated and reheat gently before serving.
Notes
Cream: Names vary by country — single, whipping or heavy cream work; heavy cream yields a thicker sauce.
Sugar: Caster or superfine dissolves fastest; regular granulated is fine.
Corn syrup/glucose: Optional but helps prevent graininess.
Salt: Use fine flaky sea salt; reduce amount if using table salt.
Spiced variation: Add a pinch of cinnamon, ginger, cardamom or pumpkin spice with the rum for a spiced rum caramel.