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Michel's Hot Buttered Rum Sauce

This rich, warm sauce tops chef Michel Richard's Raisin Tart.

  • yield: Makes 1 1/2 cups

Ingredients

  • 1/2 cup light-brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup dark rum
  • 2 tablespoons unsalted butter, chopped

Cook's Note

This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.

Directions

  1. Step 1

    In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.

Source
Martha Stewart Living, December/January 1999/2000

Reviews (2)

  • 27 Sep, 2012

    How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.

  • 27 Sep, 2012

    How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.