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Starry rum caramel sauce
A boozy caramel sauce you can use for any holiday dessert.
YIELDS
2
Ingredients
- 1/2 cup water
- 2 tablespoons light corn syrup
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup unsalted butter, cubed, room temperature
- 1 cup heavy cream, room temperature
- Sea salt flakes, to taste
- Ediblestar glitter
Directions
- Combine the sugar, corn syrup, cream of tartar, and water in a large saucepan set over medium-low heat. Bring to a boil and cook for 10 to 12 minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point, if you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it.
- Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself.
- Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
- Once well combined, add salt, rum, and star glitter and whisk to combine. Allow to cool completely. Transfer to sterilized jars or bottles for gifting
- This sauce can be stored in an airtight container for up to two weeks in the fridge. If it sets up too much in the fridge, remove it and allow it to come to room temperature.
