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Rum Caramel Sauce

This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.

Rum Caramel Sauce


  • 3/4 cup sugar
  • 1/4 cup hot water
  • 1 cup plus 1 tablespoon heavy cream
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 2 teaspoons cold unsalted butter


  1. Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.

  2. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

Reviews (1)

  • palakmadan17 2 Oct, 2015

    hi, loved this recipe. i just have a couple of questions.
    can this sauce be served cold or room temperature?? or only warm
    how exactly can and if this sauce can be stored??
    would love to know :) asap,

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