Homemade Caramel Sauce with Cinnamon and Rum

Prep Time 5 min

Cook Time 15 min

Total Time 20 mins

A rich caramel sauce flavored with rum and cinnamon.


  • 1 cup of sugar
  • 1/4 cup water
  • 6 Tbsp butter
  • 1/2 cup half and half (many recipes for caramel sauce call for heavy cream; I've had great success with half and half but if you want an even richer end result, by all means substitute an equal amount of heavy cream)
  • 1 tsp cinnamon
  • 3 Tbsp rum (I used dark but either light or dark will work)


  1. Whisk cinnamon and rum into half and half and set aside.
  2. Combine 1 cup sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, whisking constantly.
  3. Once mixture starts to boil, turn heat to medium-low and stop whisking.
  4. Continue to boil until the mixture turns amber, about 10 to 15 minutes.
  5. Remove pan from the stove and add butter; whisk in butter as it melts.
  6. When butter has melted, whisk in half and half mixture; it will bubble vigorously; just continue whisking til smooth.
  7. Cool; will keep in the fridge for a couple of weeks (that theory has never been tested; it disappears too fast!).

Recipe Notes

I've made caramel sauce using two methods. One requires you heat sugar in a pan until it melts and turns a warm brown color and the other starts with sugar and water which has to cook a bit longer to cook off the water but it is a bit less risky...so we'll go that direction.

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