Print Recipe

Creamy Butter-Rum (or Butter-Orange) Sauce


Submitted by:

Tip: To avoid any risk from the hot water in the steaming pan, lift out the puddings, then let the pan cool completely before removing it from the oven.


  • 2/3 c. granulated sugar
  • 3/4 c. heavy cream
  • 1/4 c. unsalted butter cut into chunks
  • 2 tbsp. light corn syrup
  • 1/4 tsp. orange zest finely grated (orange part of skin)
  • 2 tbsp. rum light or dark (or orange juice, for an alcohol-free Butter-Orange Sauce)


In a non-reactive 2-quart, heavy saucepan, thoroughly stir together the sugar, cream, butter, rum (or orange juice), corn syrup, and orange zest. Cook over medium heat, stirring, until the sugar completely dissolves and the butter melts. Bring to a boil and boil gently, stirring occasionally, for 3 minutes. Remove from the heat. Use immediately or cover and refrigerate for up to a week. Reheat in a nonreactive saucepan over low heat, stirring constantly, (or in a microwave oven on 50 percent power) until the sugar dissolves and the mixture is warm and fluid again.