Rum and Raisin Caramel Sauce is a traditional British recipe for a classic sauce of a caster sugar caramel blended with whipping cream and rum-soaked raisins. The full recipe is presented here and I hope you enjoy this classic British version of: Rum and Raisin Caramel Sauce.
Combine the rum and raisins in a bowl. Cover with clingfilm and set aside to macerate for 2 hours.
After this time, combine the sugar in a pan with 125ml water. Heat gently, stirring frequently, until the sugar has dissolved. Now gently bring the syrup to a boil (do not stir).
Cook over medium heat for about 10 minutes, or until the syrup turns a deep caramel brown colour. Working quickly now, take off the heat then add the cream and the raising mixture (be careful as the caramel is very hot). Swirl the pan to combine the ingredients (only stir if necessary). Allow to cool slightly before stirring in the vanilla extract.
this sauce makes and excellent accompaniment to stewed fruit or ice cream and can be served warm or at room temperature.
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