Caramel Sauce with Cinnamon and Rum

A rich caramel sauce flavored with rum and cinnamon.

Course Dessert, Salads, Dressings, Marinades and Sauces

Cuisine American

Keyword banana, caramel sauce, cinnamon, desserts, rum

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 183kcal

Author Barb

1 cup sugar
¼ cup water
6 Tablespoons butter
½ cup half and half many recipes for caramel sauce call for heavy cream; I've had great success with half and half
1 tsp cinnamon
3 Tbsp rum light or dark
¼ cup walnuts coarsely chopped and toasted

Whisk cinnamon and rum into half and half and set aside.
Combine 1 cup sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, whisking constantly.
Once mixture starts to boil, turn heat to medium-low and stop whisking; watch carefully.
Continue to boil until the mixture turns amber, about 10 to 15 minutes.
Remove pan from the stove and add butter; whisk in butter as it melts.
When butter has melted, whisk in half and half mixture; it will bubble vigorously; just continue whisking til smooth.
Cool; will keep in the fridge for a couple of weeks (that theory has never been tested; it disappears too fast!).