Dulce de Leche con Ron

Rum-Flavored Caramel Sauce

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This version of dulce de leche, a popular sweet throughout Latin America, is made from two of Cuba’s most famous products, sugar and rum. It’s a wonderful topping for ice cream or fresh fruit and addictive enough to eat straight with a spoon. Warm the sauce and serve it over Helado de Coco (Coconut Ice Cream). For a tropical sundae, garnish with diced fresh pineapple and a sprinkling of toasted shredded coconut.