HOT BUTTERED RUM SAUCE
Spice up your dessert with this hot buttered rum sauce that's ready in just 10 minutes!
Provided by Pillsbury Kitchens
Categories Condiment
Time 10m
Yield 40
Number Of Ingredients 6
Steps:
- In medium saucepan, combine brown sugar, butter, salt and condensed milk. Bring to a boil over medium heat, stirring constantly to prevent scorching. Cook until sugar is dissolved. Remove from heat.
- Stir in rum and vanilla. Reheat sauce before serving. Store in refrigerator.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 40 mg, Sugar 13 g, TransFat 0 g
RUM SAUCE
This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...
Provided by KDA949
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 g
HOT BUTTERED RUM
Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
BREAD PUDDING WITH HOT BUTTER RUM SAUCE
This bread pudding with hot butter rum sauce is the best bread pudding I've ever had! The sauce alone will change your life.
Provided by Pinch of Yum, adapted from the Neely's Rum Raisin Bread Pudding
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
- Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
- For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
Nutrition Facts : Calories 402 calories, Sugar 38.2 g, Sodium 268.5 mg, Fat 16.4 g, SaturatedFat 9.7 g, TransFat 0.6 g, Carbohydrate 55.8 g, Fiber 1.8 g, Protein 7.4 g, Cholesterol 103 mg
HOT BUTTERED RUM SAUCE
What do cakes, ice cream and bread pudding have in common? They all crave this rich holiday classic - Hot Buttered Rum Sauce. Made with five ingredients in just 15 minutes, this warm, rummy treat is an easy way to add instant flavor to your favorite holiday desserts. Just pour and serve!
Provided by McCormick
Categories Sauces, Marinades, and Rubs,
Yield 10
Number Of Ingredients 5
Steps:
- Mix brown sugar and cream in small saucepan. Cook and stir on medium heat until sugar is dissolved. Stir in butter, a few pieces at a time, until melted. Once butter is melted, remove from heat.
- Stir in extracts. Serve warm. Store any leftover sauce in tightly covered, clean container in refrigerator.
Nutrition Facts : Calories 191 Calories
BUTTER RUM SAUCE
This is a great sauce for Bread Puddings. I got this recipe from my Grandmother years ago and have no idea where she got it from. The amount of rum is a guess. I have never measured it. The recipe says "to taste". Experiment with rum flavors...Coconut, Spiced, Dark, Light, Gold, etc. Enjoy!!
Provided by Kathy in Fla
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter.
- Slowly stir in confectioners' sugar.
- Add rum.
- Heat until bubbly over medium-high heat.
- Pour over each serving of bread pudding.
- Enjoy!
Nutrition Facts : Calories 677.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 205, Carbohydrate 113.2, Sugar 110.9, Protein 0.2
HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
- Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
BUTTERSCOTCH RUM SAUCE
Steps:
- In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.
MICHEL'S HOT BUTTERED RUM SAUCE
This rich, warm sauce tops chef Michel Richard's Raisin Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.
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- In glass measure, combine ¾ cup (175 mL) water, brown sugar and maple-flavored syrup. Blend in cornstarch until smooth.
- Microwave, uncovered, on high for 4 to 6 minutes, stirring once, until sauce comes to a full boil and thickens.
- Stir in rum and butter until melted. Let cool. Place in covered container and refrigerate until ready to use. Store for up to 1 week.
BUTTER RUM SAUCE PERFECT FOR TOPPING DESSERTS - MOM'S …
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5/5 (5)Total Time 38 minsCategory DessertCalories 172 per serving
- Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon.
- TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.
- Store any unused (and cooled) butter rum sauce in an airtight container in the fridge for up to 2 weeks. A mason jar works nicely!
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- Grease an 8x8 baking dish with cooking spray or butter. Cut stale brioche into 1½-inch chunks and place into baking dish. Press down gently to make sure gaps are filled.
- In a saucepan over medium heat, heat eggnog, evaporated milk, eggs, butter, and sugar, whisking constantly.
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