(Rum Raisin) Caramel Sauce


I made this caramel sauce to sweeten up a bread pudding I made from the Moosewood Cookbook. The sauce was good, the bread pudding, no good. Run and the raisins are optional.
¾ C sugar
¼ C water

½ C heavy cream
3 T rum or 1 tsp vanilla
½ C raisins
Bring sugar and water to a boil and continue until the mixture turns a light amber color. Do not stir. If parts of the syrup are turning darker than others, gently tilt the pan to even out the cooking.

As soon as the syrup is a uniformly amber color, stir in the heavy cream. Be careful the mixture will bubble up. When the cream has stopped bubbling, remove from the heat, and stir in rum and raisins. Let the sauce cool slightly before spooning over anything.

The sauce can be made up to 2 days in advance, refrigerated, and reheated in a double boiler or microwave before serving.

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