How to make hot buttered rum caramel sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This tasty caramel sauce is based around DavidsTea's delicious Hot Buttered Rum tea, which is highly addictive and all around wonderful.

Start by measuring out 2/3 cup heavy cream and transferring it to a small saucepan.

Heat the heavy cream over low heat until you see small bubbles. Keep an eye on it so it doesn't boil and then boil over.

While the cream heats up, measure out 1 tbsp Hot Buttered Rum tea leaves into a tea strainer. Place the strainer in a glass measuring cup.

Once the cream is hot, pour it over the tea leaves and let steep for 6 minutes. Take care not to over-steep or the final sauce will be bitter.

Remove the strainer and press the tea leaves to get as much cream out as possible before discarding the tea leaves. You should have approximately half a cup of cream left. Set the cream aside.

Measure out half a cup of white sugar into a small saucepan.

Combine the sugar with just enough water to dissolve it (about 3 tbsp) and boil over medium high heat.

The water will eventually evaporate off, leaving just liquified sugar. Watch it as it bubbles away—it will start to change colours to a characteristic caramel brown.

Once you've got your caramel brown, pour in the cream—it will bubble like mad, so be careful.

Stir in a tablespoon of tasty dark rum.

Stir the mixture to ensure the caramel dissolves into the cream. You may have to pop it back on the heat to help it along.

Once it's dissolved, you've got caramel sauce!

Decant into a little jar and enjoy—it's great on shortbread, ice cream, and off a spoon :)

Watch the video: How to make Buttered Spiced Rum Sauce! Episode-80

Previous Article

How to Make Salted Butter

Next Article

How to cook fried chicken wings