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Rum-Caramel Glaze

Recipe information

  • Yield

    makes enough for 36 cupcakes

Ingredients

1 cup sugar
1/4 cup water
1/4 cup dark rum
1/4 cup heavy cream

Preparation

  1. Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.

Martha Stewart's Cupcakes
TagsSauceRumAlcoholBeveragesSnackNut FreeVegetarianGluten Free5 Ingredients or FewerCookbooks
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