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–+ servings
spooning salted rum raisin honey caramel over vanilla ice cream

Salted Rum Raisin Honey Caramel Sauce

Aida Mollenkamp
This honey caramel has a unique flavor, and not just because of the California honey. The sauce is enhanced with salted butter, dark rum (or orange liqueur), raisins, orange peel, and pistachios. It's the sort of recipe that takes just a touch more time than the classic caramel sauce but adds an even more gourmet touch. Makes 2 cups.
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Prep Time 20 minutes
Cook Time 20 minutes
cool time 25 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 154 kcal

Equipment

  • small saucepan

Ingredients
 
 

  • 2 TBSP dark rum or orange liqueur
  • 3/4 cup raisins
  • 1/2 cup packed light brown sugar
  • 3/4 cup honey
  • 1/2 cup heavy cream or half-and-half
  • 1 TBSP butter
  • 1 TBSP pure vanilla extract
  • Pinch sea salt
  • Peel of 1 orange
  • 1/2 cup roughly chopped pistachios

Instructions
 

  • Warm the rum or orange liqueur briefly, then add the raisins and set aside while you make the caramel sauce.
  • Stir the sugar, honey, and water in a small saucepan until thoroughly moistens the sugar. Brush the insides of the saucepan with a wet pastry brush to remove any sugar granules, then place the pan on medium-low heat and bring to boil, about 5 minutes.
  • Lower the heat to low and cook (swirling the pan occasionally to ensure even cooking) until it turns amber in color, about 5 minutes. You want it to be amber in color and thick enough to coat the back of a spoon.
  • Add the butter and cream, swirl until the caramel is smooth and uniform in color. Add in the vanilla and orange peels and continue to cook for another 10 minutes or until thickened. Remove from heat and set aside to cool for 10 minutes.
  • Strain the mixture through a fine mesh sieve and discard the orange peels. Stir in the rum raisins, pistachios, and a pinch of salt and set aside to cool to room temperature for at least 15 minutes before using. It should be pourable but not so hot it burns your mouth!
  • (You can make the caramel through this step up to 4 days ahead. Let cool completely, then cover securely and refrigerate. Let sit at room temperature for at least 15 minutes or warm in a microwave or over low heat before serving.)

Video

Nutrition

Serving: 2tablespoonsCalories: 154kcalCarbohydrates: 27gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 10mgSodium: 12mgPotassium: 121mgFiber: 1gSugar: 20gVitamin A: 147IUVitamin C: 1mgCalcium: 18mgIron: 0.5mg
Keyword honey caramel sauce, rum raisin
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