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Rum caramel syrup plating sauce
Preparation info
- Yield: Approximately 5 ounces ,
12
servings, each weighing slightly less than ½ ounce - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient | Baker’s percentages |
Method
- Bring the simple syrup and water to the boil.
- Continue to cook without stirring until the sauce turns a rich golden brown, approximately 320°F.
- Remove from the heat and stir in the rum, mixing to combine.
- Set aside at room temperature until ready to plate the dessert.