Butterscotch-Rum Sauce

Although I generally favor authentic ingredients over extracts, I found that real rum was too harsh and medicinal in this recipe. Rum extract creates the perfect flavor profile—like a glorified butter rum lifesaver!


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1 cup brown sugar
1/2 cup light corn syrup
1/2 cup butter
1 cup heavy cream
1/8 teaspoon salt
2 teaspoons vanilla
1–2 teaspoons rum extract*
*You may substitute rum liquor but go easy—if you add too much, the liquor overtakes the butterscotch flavor.
  1. Combine the sugar, corn syrup, butter, cream, and salt in a heavy-bottomed saucepan. Cook over medium low heat, stirring often, until the butter melts.
  2. Increase the heat to medium high and bring to a boil. Boil for two minutes, stirring constantly.
  3. Pour the sauce into a heat-resistant mixing bowl and cool to room temperature.
  4. Stir in the vanilla and rum flavorings and mix well.
  5. Store covered in the refrigerator. Reheat the sauce in the microwave or a heavy-bottomed saucepan before serving.



Preparation Time: 
10 minutes plus cooling time.