This Spiced Rum Caramel Sauce is a decadent blend of rich, buttery caramel and warm, aromatic spices. In just 20 minutes, you’ll create a velvety sauce that’s perfect for drizzling over desserts or stirring into coffee. The deep molasses notes from the rum pair beautifully with the creamy sweetness, making every bite or sip unforgettable.

Its smooth, luscious texture and complex flavor profile elevate even the simplest treats. Whether you’re topping ice cream, pancakes, or cheesecake, this sauce adds a luxurious touch. The hint of spice and boozy warmth makes it a standout, while the quick prep and cook time ensure it’s always within reach for a last-minute indulgence.

Ingredients for Spiced Rum Caramel Sauce

1 cup (8oz/225g) granulated sugar
⅓ cup (2 ½ oz/71g) butter (room temperature)
4 tablespoons water
½ cup whipping cream
⅓ cup (2 ½ floz/71ml) dark rum* (substitute with spiced rum for extra flavor)

Step-by-Step Instructions

In a medium, heavy-bottomed saucepan, combine the sugar and water. Heat over medium/low heat, stirring until the sugar fully dissolves. Do not let it simmer at this stage.
Once the sugar has dissolved, increase the heat slightly and bring the mixture to a simmer. Let it simmer undisturbed for 10-15 minutes until it turns a rich brown color. Avoid stirring, as this can cause crystallization.
When the mixture reaches a deep brown color (but not smoking), quickly whisk in the butter, followed by the cream. Be cautious—the cream will bubble up when added.
Remove the saucepan from the heat and whisk in the rum until fully incorporated.
Allow the caramel sauce to cool completely before transferring it to a jar. Store in the fridge for up to 6 months.
Serve over desserts like sundaes, roasted bananas, or warm brownies for a decadent treat!

Perfect Pairings: How to Use Your Spiced Rum Caramel Sauce

This rich and boozy caramel sauce is a *game-changer* for desserts! Drizzle it over vanilla ice cream for a classic sundae, or spoon it onto warm brownies for an indulgent treat. It’s also fantastic with roasted bananas, bread pudding, or even as a dip for apple slices. Feeling adventurous? Add a spoonful to your morning coffee or hot chocolate for a sweet, spiced kick.

Storage Secrets: Keeping Your Caramel Sauce Fresh

Once cooled, transfer your sauce to a clean, airtight jar or container. It will keep in the fridge for up to *6 months*—just give it a good stir before using. If it thickens too much, gently reheat it in the microwave or on the stovetop with a splash of cream to restore its silky texture. Avoid freezing, as it can separate when thawed.

Time-Saving Tips for Caramel Success

To make this recipe even easier, measure out all your ingredients before starting—caramel moves fast! Use a *light-colored saucepan* to monitor the sugar’s color change more easily. If you’re short on time, skip the rum for a classic caramel sauce, or use a pre-measured shot of rum to avoid fumbling with measurements mid-recipe.

Equipment Essentials: What You’ll Need

A *heavy-bottomed saucepan* is key for even heat distribution and preventing scorching. A whisk is essential for smoothly incorporating the butter and cream, and a heatproof spatula can help scrape every last drop of sauce into your jar. For safety, keep a pair of oven mitts nearby—the cream will bubble up when added!

Recipe Variations: Customize Your Caramel

Swap the dark rum for bourbon or whiskey for a different flavor profile, or omit the alcohol entirely for a kid-friendly version. For a *spiced twist*, add a pinch of cinnamon or nutmeg while simmering the sugar. If you prefer a thicker sauce, reduce the cream by a tablespoon or two—it’s all about making it your own!