Buttered Rum Sauce: How To Make It And Tips To Elevate Desserts
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Be honest, isn’t desserts what make the most out of any occasion? Be it a birthday cake, traditional sweets for a festival, or a cookie for your low days, desserts can go a long way and become the life of any party. Another great thing about desserts is that they are really versatile. With your preferred toppings and sauces, you can easily make any dessert better.

One such sauce that can make a dessert more indulgent is hot buttered rum sauce. Since the summer season is perfect for making cold desserts, you can just pour the warm sauce and make the combination indulgent. So, what are you waiting for? Read to get an easy recipe for buttered rum sauce and some tips to make a perfect batch.

How To Make Buttered Rum Sauce?

Make the most out of your desserts with this easy-to-follow recipe of buttered rum sauce.


  1. 8 tablespoons butter
  2. ½ cup brown sugar
  3. 2 tablespoons dark rum
  4. 1 teaspoon vanilla essence
  5. Pinch of salt


  1. Heat a pan and melt the butter.
  2. Add sugar and salt to the melted butter and mix well till the colour is a little brown.
  3. Pour dark rum and vanilla extract and let the mixture simmer till it thickens.
  4. Turn off the heat and let the sauce cool down.
  5. Drizzle some buttered rum sauce on your dessert and store the rest in an air-tight container.

Also Read: Whiskey Caramel Sauce: How To Make It And Its Uses

Tips To Make Perfect Buttered Rum Sauce

Use Dark Rum: Since dark rum has a caramel-like colour, it is recommended that you choose it instead of a clear rum. Also, choose aged rum, as it will add a bolder and richer flavour to your desserts.

Quantity Of Rum: While two tablespoons of dark rum would be enough to give the flavour to buttered rum sauce, you can choose to add more if you want to keep it more boozy.

Balance Sweetness: Remember that brown sugar will add a deep flavour of molasses. So, if you want a sweeter sauce, you can add powdered sugar as well.

Consistency: When you let the sauce simmer for a long time, it will thicken. To get a thinner consistency, you can add some heavy cream and even it out.

Storing: Always store the buttered rum sauce in an air-tight container and refrigerate it till your next use.

Next Use: Whenever you decide to use the rum sauce the next time, you can reheat it for about five minutes and then pour it over your dessert.