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Caramel Rum Raisin Sauce


Delicious over ice cream or served with baked ham.

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  • 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


Servings 3


Step 1

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.

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