Butterscotch Rum Sauce


1 1/3 cups


1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/4 cup butter
pinch of salt
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired


In a small heavy saucepan combine brown sugar, corn syrup, butter and salt. Cook mixture over medium heat, stirring, until the sugar is dissolved. Simmer without stirring for 12 minutes.

Remove pan from heat and stir in cream, vanilla, lemon juice, rum, and pecans.

Serve sauce warm or at room temperature.


Keep refrigerated for up to 2 months.

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