Salted Rum Dulce de Leche Sauce

5 from 1 vote

Salted rum dulce de leche sauce is a gorgeous mix between salted caramel flavours and the boozy kick of spiced rum. It's also gluten-free!

Prep Time10

Cook Time2

Chill Time2

Total Time4 10

Course: Dessert, Snack

Cuisine: Fusion

Diet: Gluten Free, Vegetarian

Servings: Tbsp (1 large jar)

Calories: 46kcal

Author: Kachina

Place your unopened tin of sweetened condensed milk on its side into a large and deep saucepan, then fill your pan with enough cold water to cover the tin by at least 2 inches.
Heat over a medium heat on the stove until boiling, then reduce to a gentle simmer for 2hrs. Top up the water level with hot water (either from boiling the kettle or the hot tap).
Every 30mins, check your water level and top this up with more hot water so that the level never goes below 1inch above the tin.
After the 2hrs of simmering, allow your tin to cool in the hot water for 1hr then remove from the water and allow to cool on the side for at least another 1hr.
Once the tin feels completely cool to the touch, open your tin. You should have a very thick and caramel-coloured dulce de leche inside.
Empty the contents of the tin into a mixing bowl, and add the rum and salt, stirring until you get a smooth sauce. Your sauce should be thick but have a pouring consistency.
Store the sauce in a jar in the fridge until ready for use.

This is a gluten-free recipe, but always check your ingredients for allergens to be safe.
This makes roughly 440 ml of sauce, enough for a large jar or 1 ½ medium-sized jars.
The sauce will last for a few weeks stored in the fridge.