Caramel Rum Raisin Sauce
Delicious over ice cream or served with baked ham.
- 3/4 cup dark rum
- 1 cup raisins (yellow or yellow and dark raisins mixed)
- 3 cups white sugar
- 1/2 cup water
- 1/2 cup butter - cut into small pieces
- 1 cup heavy cream
In a small saucepan, bring the rum and raisins to a boil. Remove from the heat and let soak for 20 minutes or more.
In a heavy medium saucepan, combine the sugar and water. Cook over moderate heat until a deep amber caramel forms. An alternative is to head the sugar and water mixture to the thread stage or 230 degrees on a candy thermometer.
Remove the saucepan from the stove and mix in the butter until it is melted. Slowly add the heavy cream and stir well. Add the raisin/rum mixture and stir.
This sauce is delicious over ham or as a dessert topping over ice cream.
The sauce can be refrigerated for one week. Reheat gently, stirring occasionally.