Dulce de Leche con Ron

Rum-Flavored Caramel Sauce

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

Eating Cuban

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.


  • 1 cup sugar
  • ¼ cup light corn syrup
  • 4 tablespoons butter
  • 1 cup heavy cream or evaporated milk
  • 2 to 3 teaspoons rum
  • ½ teaspoon pure vanilla extract
  • Pinch of salt


Place the sugar in a 2- to 3-quart heavy-bottomed saucepan. Drizzle ½ cup water over the sugar to moisten it and stir in the corn syrup. Bring the mixture to a boil over high heat, stirring constantly. When the mixture begins to turn golden and most of the water has evaporated, after 4 to 5 minutes, quickly whisk in 2 tablespoons of the butter and continue to cook, stirring, for 2 to 3 minutes. Whisk in ¾ cup of the cream and continue to cook, stirring, until the mixture begins to thicken and turn golden brown, 4 to 5 minutes. Remove from the heat and whisk in the remaining butter and cream. Stir in the rum, vanilla, and salt and set aside to cool. Serve the sauce warm or at room temperature.