Yeah, it was insane.
Now that I can finally make caramel without burning it I'm trying to constantly amp it up. This rum-caramel sauce inspired me to make a decadent multi-layer cake with banana pastry cream, sliced bananas and a rum cream cheese frosting.
Pro-tip for next time: Need to make bigger frosting dam!
I got so excited about the filling that I added way too much.
A long process, but totally worth it!
Rum-Caramel: Tips & Tricks
When adding liquor, add it at the end of the cooking process. Cook for 1 min then remove from heat.
Rum: You can always add more, but you can't take it away. Taste as you go.
More heavy cream fixes all 😀
