Salted Rum Raisin Honey Caramel Sauce is a sweet and rich treat that’s perfect for drizzling over your favorite desserts or adding a touch of elegance to savory dishes. It combines the delightful flavors of caramel, honey, and raisins soaked in rum, all while offering a healthier spin on traditional caramel sauces. The great part about this recipe is that it not only tastes fantastic, but it’s also simple to make and great for meal prep. This luxurious sauce can be made ahead of time, making it an ideal choice for those busy days when you want something quick but still delicious.
WHY YOU WILL LOVE THIS RECIPE
This Salted Rum Raisin Honey Caramel Sauce is a delightful blend of flavors and textures. It satisfies your sweet tooth while allowing for a more health-conscious lifestyle. The recipe is a great option for meal prep, allowing you to whip up a batch in advance and store it for use throughout the week. Not only is it a lighter option than many store-bought sauces, but it is also an enjoyable treat that won’t derail your healthy eating goals. This sauce adds a touch of sweetness to your breakfasts, desserts, or even savory dishes while providing some essential nutrients from the ingredients used, like raisins and pistachios.
HOW TO MAKE Salted Rum Raisin Honey Caramel Sauce
Making your own Salted Rum Raisin Honey Caramel Sauce is easy and fun. With just a few simple steps, you can create a sauce that rivals store-bought versions but is healthier and more flavorful.
EQUIPMENT NEEDED
- Small saucepan
- Wet pastry brush
- Fine mesh sieve
- Mixing spoon
Ingredients You’ll Need:
- 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
STEP-BY-STEP INSTRUCTIONS:
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Warm the rum or orange liqueur briefly in a small bowl, then add the raisins. Let them soak while you prepare the caramel sauce. This will plump them up and infuse them with flavor.
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In a small saucepan, stir together the brown sugar, honey, and a splash of water until the sugar is moistened. Use a wet pastry brush to brush down the sides of the pan to keep it clean, which helps with even cooking.
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Place the saucepan on medium-low heat and bring the mixture to a gentle boil. This step usually takes around 5 minutes. You want to bring out the sugar’s natural sweetness without scorching it.
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After boiling, lower the heat to low and allow the sauce to cook. Gently swirl the pan now and then until the mixture turns amber in color – this should take about 5 minutes. The aim here is to achieve a caramel that is thick enough to coat the back of a spoon.
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Carefully add the butter and heavy cream (or half-and-half) to the caramel. Swirl it around until the mixture is smooth and uniform in color. This is where the rich, creamy texture comes into play.
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Add in the vanilla extract and orange peels. Continue to simmer for another 10 minutes, allowing the flavors to meld and the sauce to thicken further.
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Remove the saucepan from heat and let it cool for about 10 minutes. This is important, as it allows the sauce to thicken more.
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Strain the sauce through a fine mesh sieve to remove the orange peels.
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Stir in the rum-soaked raisins, chopped pistachios, and a pinch of salt. Set aside the sauce to cool to room temperature for at least 15 minutes before using. The sauce should be pourable but not hot enough to burn your mouth!
You can prepare the caramel sauce up to four days ahead of time. Once cooled completely, cover it securely and refrigerate. Allow it to sit at room temperature for at least 15 minutes or warm slightly before serving.
HOW TO SERVE Salted Rum Raisin Honey Caramel Sauce
This Salted Rum Raisin Honey Caramel Sauce can be used in a variety of ways to create a delicious and satisfying dish. You can drizzle it over pancakes, waffles, or yogurt for a quick breakfast or snack. It’s also a beautiful addition to ice cream, cheesecake, or bread pudding, making desserts more appealing and flavorful.
For portion control, consider serving the sauce in small ramekins alongside your main dish to keep your servings manageable. A little goes a long way in terms of flavor!
STORAGE & FREEZING : Salted Rum Raisin Honey Caramel Sauce
If you find yourself with leftovers, don’t worry! You can store the Salted Rum Raisin Honey Caramel Sauce in an airtight container in the refrigerator for up to four days. If you want to keep it longer, you can freeze the sauce for up to three months. Just make sure to let it cool completely before freezing. When you’re ready to use it, simply thaw it in the refrigerator overnight or warm it slowly over low heat.
SERVING SUGGESTIONS
For a balanced meal, pair this delightful sauce with healthier options like Greek yogurt or oatmeal. The protein from yogurt, combined with the beneficial nutrients from the raisins and pistachios in this sauce, creates a satisfying breakfast or snack that supports a healthy lifestyle.
VARIATIONS
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Healthier Version: Substitute the heavy cream with a light coconut milk or almond milk to reduce calories and fat while still maintaining a creamy texture. This version is great for those seeking a lighter option.
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High-Protein or Low-Carb Version: To lower the sugar content, you can replace honey with a low-calorie sweetener, such as erythritol or monk fruit, which will help keep the carbohydrate levels in check.
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Air Fryer or Oven-Baked Version: Spread some of the sauce over fruit, then bake or air fry the fruit for a warm, caramelized dessert. This method intensifies the flavor and adds a comforting touch to your dish, making it a perfect warm dessert option.
FAQs
Q: How can I reduce the calories in this recipe?
A: To make a lighter version, consider replacing the heavy cream with light coconut milk or using a sugar substitute instead of honey. This gives you a creamy sauce with fewer calories.
Q: Can I store the sauce in the freezer?
A: Yes, you can freeze the Salted Rum Raisin Honey Caramel Sauce for up to three months. Just ensure it is completely cooled and stored in an airtight container before freezing.
Q: Is this sauce diabetic-friendly?
A: By using low-calorie sweeteners and keeping portion sizes small, this sauce can be made more diabetic-friendly. It’s essential to monitor sugar intake, but using this sauce in moderation might work for those managing their blood sugar.
Q: How long can I keep the caramel sauce in the fridge?
A: The caramel sauce can be stored in the refrigerator for up to four days. Be sure to keep it in an airtight container to maintain its freshness.
MAKE-AHEAD TIPS FOR Salted Rum Raisin Honey Caramel Sauce
This recipe is perfect for meal prep! You can make the Salted Rum Raisin Honey Caramel Sauce ahead of time and store it in the fridge. Just prepare it on a weekend, and you’ll have a delicious sauce ready to use throughout the week. It’s a good way to have a treat on hand without the hassle of making something from scratch every time you crave it. Store it in small, easy-to-reach containers for quick access when you need a sweet pick-me-up.
Try out this amazing Salted Rum Raisin Honey Caramel Sauce and enjoy a delicious dessert or snack that aligns with your healthy eating goals!
Salted Rum Raisin Honey Caramel Sauce
Ingredients
Method
- Warm the rum or orange liqueur briefly in a small bowl, then add the raisins. Let them soak while you prepare the caramel sauce.
- In a small saucepan, stir together the brown sugar, honey, and a splash of water until the sugar is moistened.
- Use a wet pastry brush to brush down the sides of the pan to keep it clean.
- Place the saucepan on medium-low heat and bring the mixture to a gentle boil, which takes about 5 minutes.
- Lower the heat to low and allow the sauce to cook, gently swirling the pan until the mixture turns amber in color, about 5 minutes.
- Carefully add the butter and heavy cream (or half-and-half) to the caramel and swirl until smooth.
- Add in the vanilla extract and orange peels, then simmer for another 10 minutes.
- Remove the saucepan from heat and let it cool for about 10 minutes, allowing it to thicken.
- Strain the sauce through a fine mesh sieve to remove the orange peels.
- Stir in the rum-soaked raisins, chopped pistachios, and a pinch of salt.
- Cool the sauce to room temperature for at least 15 minutes before using. Serve over pancakes, waffles, or desserts.