Hot Buttered Rum Sauce Food

HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM SAUCE

Steps:

• Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

HOT BUTTERED RUM CHICKEN

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
• Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
• In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
• Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
• Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM

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.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE

Steps:

• For ice cream:
• Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
• Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
• For sauce:
• Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
• Scoop ice cream into bowls. Spoon warm sauce over and serve.

HOT BUTTERED RUM SAUCE

Steps:

• In a small heavy saucepan over medium heat, stir in 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 Challenge Butter until melted.

NORMA'S HOT BUTTERED RUM SAUCE

Steps:

• 1. Add brown sugar, butter, salt and condensed milk to a 2-quart saucepan.
• 2. Bring to a boil over medium heat, stirring constantly to prevent scorching.
• 3. Cook until sugar is dissolved.
• 4. Remove from heat. Stir in rum and vanilla and mix well.
• 5. Pour into 2 (10 ounce) decorative jars and screw on lid and ring.
• 6. Store in refrigerator.
• 7. Serve warm over ice cream.
• 8. * Great gift idea for family and friends.

BREAD PUDDING WITH HOT BUTTERED RUM SAUCE

Steps:

• 1. Preheat oven to 300 degrees. Butter a 9 X 13 baking dish and set aside. Cut bread into cubes and set aside.
• 2. In a large bowl, add the eggs and whisk until broken up and fairly smooth. Add sugar and whisk until smooth and well blended. Add vanilla, spices and melted butter, whisk well. Add rum (I use Bacardi light rum) and whisk. Add Half and Half and whisk. Stir in raisins.
• 3. Add bread to mixture and stir lightly to coat. Place a large plate or bowl over the bread mixture to weigh down the bread and keep it in the liquid. Let soak for about 20 minutes.
• 4. Pour into prepared baking dish, cover with foil and bake for about 1 1/2 hours. Remove from oven and keep covered while making sauce.
• 5. HOT BUTTERED RUM SAUCE: In a saucepan over low heat, melt butter. Add milk to butter and stir well.
• 6. Mix cornstarch and sugar and stir to remove lumps. Add to milk mixture and continue cooking over low to medium low heat, stirring constantly until thickened. Do not boil!
• 7. Add molasses into the rum and stir to dissolve. Quickly stir into the thickened sauce. Serve with the warm bread pudding.

HOT BUTTERED RUM SAUCE

Steps:

• Place agave nectar, cream, and milk in a saucepan on medium heat. Bring to a boil and decrease the heat to a simmer. Pour the arrowroot powder slurry into the sauce6pan and whisk until the mixture begins to thicken. Remove from the heat and whisk in the rum, vanilla extract, butter, and salt. Cool and store in the refrigerator for up to 2 weeks.

HOT BUTTERED RUM

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.

MICHEL'S HOT BUTTERED RUM SAUCE

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.

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE

Steps:

• Preheat oven to 350°.
• In a small bowl, mix crust ingredients.
• Press firmly in bottom of ungreased 9-inch springform pan.
• Bake 10 minutes.
• Cool completely.
• Reduce oven temperature to 325°.
• While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth.
• On low speed, beat in eggs until well blended.
• Pour over crust; smooth top.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft.
• Turn off oven; leave oven door open about 4 inches.
• Leave cheesecake in oven 30 minutes.
• Remove from oven; cook in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen.
• Refrigerate uncovered about 3 hours or until chilled.
• Cover, continue refrigerating at least 9 hours but no longer than 48 hours.
• In a 1 1/2 quart saucepan, mix sauce ingredients.
• Heat to boiling over medium heat, stirring constantly.
• Boil 3-4 minutes, stirring constantly, until slightly thickened.
• To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan.
• Serve with warm sauce.
• Store cheesecake and sauce covered in refrigerator.

HOT BUTTERED RUM

Steps:

• In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
• When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

HOT BUTTERED RUM

Steps:

• Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
• Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
• For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.

HOT SPICED BUTTERED RUM

Steps:

• Heat all the ingredients in a pan until hot but not boiling, while stirring. Let it sit for a few mins, then strain into a flask.