This versatile dessert sauce can be served over ice cream, cakes, steamed puddings and much more.

Yield: Makes 2 cups.



  • ​1 1/2 cups granulated sugar
  • Water
  • 1 1/4 cups whipping cream
  • 2 tbsp spiced rum
  • 1 tsp vanilla
  • 1/4 tsp salt


  1. Place sugar in a small heavy saucepan. Gently pour enough water over sugar to just cover surface; do not stir. Bring to a boil, without stirring, over medium- low heat.
  2. Boil gently, uncovered, without stirring, until mixture is golden brown, about 18 - 20 minutes.
  3. Gradually whisk in cream and cook, whisking, until sugar is dissolved and mixture is smooth, about 3 - 4 minutes. Remove from heat.
  4. Stir in rum, vanilla and salt. May be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat.
Nutritional analysis per 1 tbsp serving:


71 calories, 3.5 g fat, 0.2 g protein, 9.7 g carbohydrate, 0 g fibre, 22 mg sodium