Buttered Rum Sauce

A warm, sweet and creamy sauce that can be used as a flavour accent to many desserts. An Eggnog Layer Cake is the reason I came up with this crowd pleaser. You are only limited by your imagination to all of the ways you can utilize this sauce boat of boozy heaven.

Buttered Rum Sauce

  • Servings: 20
  • Difficulty: Easy
  • Print

A Perfect Side Sauce


  • 1-300ml can of sweetened condensed milk
  • 1 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1/8 tsp salt
  • 1/4 cup dark rum-I used Diplomatico Rum
  • 2 tsp vanilla
  • 1 tsp rum extract


  1. In a medium saucepan, combine brown sugar, butter, salt and condensed milk. Bring to a boil over medium heat, whisking constantly to prevent scorching. Cook sauce until the sugar is dissolved. Remove from heat
  2. Stir in rum, vanilla and rum extract. Reheat the sauce before serving in microwave or saucepan. Serve hot, warm, or room temperature. Store in an airtight container in the refrigerator.

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