9 minutes
A luscious toffee drizzle with a rich depth of flavor from dark rum, perfect for desserts like ice cream, cakes, or pancakes.
tablespoons
Light brown sugar, lightly packed
cups
cups
Light Corn Syrup
cups
teaspoons
Dark Rum (e.g., Myers’s)
tablespoons
1. Combine Ingredients in Saucepan
Start by placing the unsalted butter, light brown sugar, heavy cream, light corn syrup, and 0.5 teaspoon of kosher salt in a small, heavy saucepan. Set your heat to medium-high and stir the mixture continuously as it begins to melt and combine.
2. Cook the Mixture
Continue to cook, keeping an eye on the texture and consistency. After about 4 minutes, the sauce should be slightly thickened and well-combined.
3. Add Dark Rum
Remove the saucepan from the heat. Carefully pour in the 3 tablespoons of dark rum and stir well to incorporate it fully into the sauce.
4. Cool and Adjust Seasoning
Allow the sauce to cool slightly, then give it a taste. If you feel it needs a bit more balance, you can adjust the salt to your liking.
Omit the rum entirely and add a generous pinch of sea salt. This classic sauce is a favorite for ice cream, cakes, or even as a dip for fruit.
Swap the dark rum with bourbon and add a teaspoon of vanilla extract to create a sauce that has a smoky sweetness, perfect for drizzling over bread pudding or apple pie.
Combine the dark rum with a bit of cocoa powder or melted dark chocolate for a mocha-inspired sauce that's a match made in heaven for vanilla ice cream or as a dip for churros.
Add a shot of strong espresso or instant coffee powder to the basic toffee sauce. This rich and complex sauce is ideal for coffee-flavored desserts or to enhance the flavor of chocolate cakes.
Replace the rum with orange juice and a bit of zest, and add a blend of warm spices like cinnamon, clove, and star anise. This version pairs wonderfully with chocolate desserts or as a glaze for roasted fruits.
Comments (0)