Caramel Rum Sauce

Caramel Sauce
Getty Images/sf_foodphoto
  • Total: 16 mins
  • Prep: 10 mins
  • Cook: 6 mins
  • Yield: Covers 1 cake (8 servings)
Nutritional Guidelines (per serving)
275 Calories
17g Fat
29g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Covers 1 cake (8 servings)
Amount per serving
Calories 275
% Daily Value*
Total Fat 17g 22%
Saturated Fat 11g 53%
Cholesterol 47mg 16%
Sodium 6mg 0%
Total Carbohydrate 29g 11%
Dietary Fiber 0g 0%
Protein 1g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Caramel Rum Sauce would be great on ice cream. It's also the perfect glaze for Brown Sugar Pound Cake or drizzled on top of a bundt cake. 


  • 1/2 cup cream (whipping or heavy)
  • 1/2 cup butter
  • 1/2 cup sugar (dark brown)
  • 1/2 cup sugar
  • 2 tablespoons corn syrup (light)
  • 3 tablespoons rum (dark)

Steps to Make It

  1. Combine all ingredients in heavy saucepan.

  2. Bring to a boil over medium heat, whisking occasionally.

  3. Cover and continue to boil for 1 minute to wash sugars from ​the side of the pan. Uncover and boil for 3 to 4 more minutes without stirring.

  4. Cool slightly before drizzling* over cake or ice cream.

Recipe Tips

  • Not only did I drizzle the sauce over my rose-shaped Brown Sugar Pound Cake, but I brushed it over the sides for even coverage.
  • Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake.
  • To serve this cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds.