This heady, vanilla-spiced caramel rum sauce makes a wonderful handmade gift. Serve over ice cream or with gingerbread and coffee at the end of a long merry day.

10 min
15 min


  1. 1 cup (220g) firmly packed brown sugar
  2. 115g butter
  3. Pinch salt
  4. 395g can sweetened condensed milk
  5. ¼ cup (60ml) dark rum
  6. 2 tsp Queen Vanilla Bean Paste
  7. 1 tsp ground ginger
  8. 1 tsp ground cinnamon or Queen Cinnamon Baking Paste


  1. Step 1

    Combine brown sugar, butter, salt and condensed milk in a medium saucepan. Stirring constantly, bring to the boil and reduce to a simmer to cook until all sugar is dissolved. Add vanilla, cinnamon and ginger, stir until well combined. Remove sauce from heat and stir in rum. Mix until well combined.

  2. Step 2

    Pour sauce into sterilised glass jars and store in the refrigerator for up to 4 weeks.

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