Vanilla Ice Cream with Butterscotch-Rum Sauce Recipe
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!
Ingredients
| 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. |
Directions
- Combine the sugar, corn syrup, butter, and cream in a heavy-bottomed saucepan. Cook over medium low heat, stirring often, until the butter melts.
- Increase the heat to medium high and bring to a boil. Boil for two minutes, stirring constantly.
- Pour the sauce into a heat-resistant mixing bowl and cool to room temperature.
- Stir in the vanilla and rum flavorings and mix well.
- 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.
