Food & Cooking Recipes Dessert & Treats Recipes Michel's Hot Buttered Rum Sauce 3.1 (32) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This rich, warm sauce tops chef Michel Richard's Raisin Tart. Ingredients ½ cup light-brown sugar ½ cup heavy cream ½ cup dark rum 2 tablespoons unsalted butter, chopped Directions 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. Cook's Notes This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight. Rate it Print