Rum Sauce Recipe - Allrecipes.com
Rum Sauce Recipe
  • READY IN 10 mins

Rum Sauce

Recipe by  

"This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM..."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  1. Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2006

EXCELLENT sauce, but use half n' half for richer flavor. Superb with any kind of bread pudding or vanilla ice cream. And definitely use LIGHT rum. I used Meyer's Dark Rum, but the color was very unappealing. Morgan's Spice Rum was the best. Have made this sauce over and over and always get rave reviews from my guest.

 
Most Helpful Critical Review
Mar 09, 2011

Why would someone want a RUM sauce recipe and not use rum? This is a very good recipe but I don't use the milk and lit the rum to burn off the alcohol...wonderful sight.

 
Dec 07, 2005

This is a great recipe. I substituted a tablespoon of vanilla for the rum and came up with an excellent sauce for my bread pudding.

 
Jan 31, 2005

This recipe was fantastic. I did half white sugar and half brown sugar for color and used half and half instead of milk. It got rave reviews.

 
Mar 28, 2003

Wonderful! I needed a a rum sauce to server over banana bread pudding. This was it! Will definately be using this again!

 
Aug 02, 2006

I really like this recipe, my only things is that you should use white instead of dark rum It makes the sauce a funny color, but it still taste great

 
Dec 11, 2003

A keeper for sure! I added a dash of cinnimon and a half of a chopped apple to the sauce as it boiled. I also soaked about 1/4 cup of raisins in the rum to add in at the end. I served this over vanilla and butter pecan ice cream for a group of friends and they all gave it a thumbs up!

 
May 02, 2005

very good. I used this on the bread pudding recipe on this site. Its easy to burn though so watch closely.

 

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Nutrition

  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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