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Salted Rum Raisin Honey Caramel Sauce

A sweet and rich treat perfect for drizzling over desserts or adding to savory dishes, combining the flavors of caramel, honey, and rum-soaked raisins.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Sauce
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 TBSP dark rum or orange liqueur Use either dark rum or orange liqueur for soaking.
  • 3/4 cup raisins Soak in rum or liqueur for added flavor.
  • 1/2 cup packed light brown sugar Provides sweetness and flavor.
  • 3/4 cup honey For sweetness; can substitute with a low-calorie sweetener for a lighter version.
  • 1/2 cup heavy cream or half-and-half Use light coconut or almond milk for a lighter option.
  • 1 TBSP butter Adds richness to the sauce.
  • 1 TBSP pure vanilla extract
  • Pinch sea salt Enhances flavors.
  • 1 peel of 1 orange Provides a citrus flavor to the sauce.
  • 1/2 cup roughly chopped pistachios Adds texture and flavor.

Method
 

Preparation
  1. Warm the rum or orange liqueur briefly in a small bowl, then add the raisins. Let them soak while you prepare the caramel sauce.
  2. In a small saucepan, stir together the brown sugar, honey, and a splash of water until the sugar is moistened.
  3. Use a wet pastry brush to brush down the sides of the pan to keep it clean.
  4. Place the saucepan on medium-low heat and bring the mixture to a gentle boil, which takes about 5 minutes.
Cooking
  1. 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.
  2. Carefully add the butter and heavy cream (or half-and-half) to the caramel and swirl until smooth.
  3. Add in the vanilla extract and orange peels, then simmer for another 10 minutes.
  4. Remove the saucepan from heat and let it cool for about 10 minutes, allowing it to thicken.
  5. Strain the sauce through a fine mesh sieve to remove the orange peels.
  6. Stir in the rum-soaked raisins, chopped pistachios, and a pinch of salt.
Serving
  1. Cool the sauce to room temperature for at least 15 minutes before using. Serve over pancakes, waffles, or desserts.

Notes

The sauce can be prepared up to 4 days in advance and stored in the refrigerator; reheat slightly before serving if needed.