Spiced Rum Caramel

Hello everyone, thank you for joining me. Today I have a deliciously sweet treat for you. Spiced rum caramel. It's truly amazing how a few simple ingredients can be transformed into something so delicious so quickly. Let me show you how it's done. The silky buttery texture makes it wonderful on so many things, like ice cream, apple wedges, or cake, just to name a few. I think the most important thing about this recipe is to have all your ingredients and equipment ready before you start. It goes very quickly once you start cooking and you're dealing with very hot sugar, so you don't want to be distracted by anything. To a heavy sauce pot you will add one and one-third cups of granulated sugar and one-third of a cup of water. Heat on medium to dissolve the sugar, but do not stir. Once the sugar is starting to dissolve, you can swirl the pan lightly, but again do not stir. Throughout the cooking process you will likely develop some sugar crystals along the side of the pot. To remove those, simply brush away with the pastry brush dipped in a small amount of water. And once again, it's very important to be focused on the task at hand because the sugar is extremely hot. Once the mixture starts to turn an amber color, give it a light swirl. You're looking for a deep amber color. If you're unsure about the color, err on the side of lighter. Once you have your desired color, turn off the heat. Add whipping cream. It will bubble up vigorously but that's okay. Just stir lightly until everything starts to smooth out. The aroma is wonderful. Once everything has subsided and is smooth, add a half a teaspoon of salt. I use kosher salt. You'll then want to stir in a quarter cup of unsalted butter that's been cut in about one inch chunks. Add a few chunks at a time and give a stir. The butter creates a nice silky sauce. And then lastly, the spiced rum. If you're making for children, you could opt for just some vanilla. And give that a nice stir. Now we cool into a room temperature and the sauce will sicken as it cools. Pour into sealable jars. Thank you for watching today. I have no doubt that you will love this amazing caramel. If you enjoyed today's video, don't forget to give me a thumbs up and subscribe so you never miss a recipe. We'll see you again.