Butter Rum Sauce Recipes
HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
- Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
BUTTER RUM SAUCE
This is a great sauce for Bread Puddings. I got this recipe from my Grandmother years ago and have no idea where she got it from. The amount of rum is a guess. I have never measured it. The recipe says "to taste". Experiment with rum flavors...Coconut, Spiced, Dark, Light, Gold, etc. Enjoy!!
Provided by Kathy in Fla
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter.
- Slowly stir in confectioners' sugar.
- Add rum.
- Heat until bubbly over medium-high heat.
- Pour over each serving of bread pudding.
- Enjoy!
Nutrition Facts : Calories 677.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 205, Carbohydrate 113.2, Sugar 110.9, Protein 0.2
PLANTAINS IN BUTTER RUM SAUCE
Quick and easy everyday Latin American dessert.
Provided by Epicureo
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
- Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
- Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 57 mg, Sugar 25.6 g
RUM SAUCE
I make this sauce (its VERY rich) & recipe #56294 (Custard Sauce) every year and pour a little of each over a serving of my Christmas Pudding. If there's any left, its great over vanilla or rum & raisin ice cream.
Provided by CountryLady
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients, except rum& flavouring in a heavy pot.
- Bring to a boil to melt butter& combine well; remove from heat.
- Stir in rum& flavouring; refrigerate in a covered container.
Nutrition Facts : Calories 2805.9, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 947.2, Carbohydrate 461.6, Fiber 0.3, Sugar 456.8, Protein 1.5
BUTTERSCOTCH RUM SAUCE
This is good on pound cake, angle food cake, it's a very good sauce for dipping strawberries and other fruit. Also great over ice cream.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients in med heavy saucepan.
- Bring to a boil.
- Reduce to low and cook 20 minutes.
- Add rum and vanilla.
BUTTERSCOTCH RUM SAUCE
Steps:
- In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.
HOT BUTTERED RUM SAUCE
This is delicious served over apple pie or ice cream or eaten with a spoon :) So good and makes an ordinary pie or ice cream extraordinary! I got the recipe from Avery Pursell and Challenge Butter
Provided by Pam in the Kitchen
Categories Dessert
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- In a small heavy saucepan over medium heat, stir in brown sugar and heavy cream until sugar is melted.
- Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced.
- Stir in Challenge Butter until melted.
Nutrition Facts : Calories 293.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 53.5, Sodium 213.7, Carbohydrate 28.2, Fiber 0.2, Sugar 26.7, Protein 0.7
SPICED RUM SAUCE
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment for Bread Pudding with Spiced Rum Sauce.
Categories Sauce Rum Dessert Side Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
RUM SAUCE
This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...
Provided by KDA949
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 g
HOT BUTTERED RUM SAUCE
This rich sauce is great for a fun new dessert fondue. The actual number of servings depends on how much fondue each guests eats, but it can go a long way.
Provided by snw716
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.2 g, Cholesterol 36.5 mg, Fat 12.3 g, Protein 0.3 g, SaturatedFat 7.8 g, Sodium 76 mg, Sugar 28.1 g
MICHEL'S HOT BUTTERED RUM SAUCE
This rich, warm sauce tops chef Michel Richard's Raisin Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.
MULATE'S HOMEMADE BREAD PUDDING WITH BUTTER RUM SAUCE
Recipe adapted from Alton Brown's cookbook "Feasting on Asphalt". This is an unusual bread pudding in that the texture is smooth, and dense with no evidence of the bread at all, almost like a tres leches cake because they make it from left over hamburger buns, which they soak in eggs and cream until the buns lose all form and shape. With hard sauce, the pudding is amazing.Mulate's is a restaurant in New Orleans.
Provided by TxGriffLover
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º. Grease a 9 x 13-inch pan and set aside.
- In a large mixing bowl, whisk the eggs. Add the milk, half-and-half, sugar,.
- and vanilla, and whisk well to combine.
- Break the hamburger buns into pieces and place in the prepared pan. Sprinkle the raisins evenly over the buns and pour the liquid mixture over. Make sure that all of the bread is thoroughly soaked in the liquid.
- Bake in the middle rack of the oven for 45 minutes. Let cool for 15 minutes before serving. If you prefer a firmer texture, chill for about 2 hours, then reheat for serving.
- Serve with butter rum sauce.
- BUTTER RUM SAUCE.
- 4 Tblsp (1/2 stick) unsalted butter.
- 1/4 cup sugar.
- 1/2 cup heavy cream.
- 1/2 cup rum (although you can use any rum you want, AB relies on a dark spiced rum [Capt. Morgan] for this).
- Place the butter in a 1-quart saucepan and set over medium heat. Once the butter has melted, add the sugar and whisk to combine. Cook for 3 minutes.
- Add the cream and rum and cook for 5 minutes, or until slightly thickened.
- Serve warm over the bread pudding.
Nutrition Facts : Calories 308.6, Fat 11.3, SaturatedFat 5.6, Cholesterol 149.7, Sodium 205.8, Carbohydrate 43.1, Fiber 0.8, Sugar 28.8, Protein 9.4
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