B*tch Bakes: Butter Rum Sauce
Better Than Transition? A Gift of Transition!
Sometimes, all it takes to let you know you’re alive and one with the cosmos is a taste of magik.
Our world sets us up to chase big payoffs, showstopper transformations, winning the title. And, yeah, transition’s been like that for me.
I once didn’t think life could be like that. Transition happened all in one moment that’s been happening ever since. I don’t know if I’m “happily ever after.”
But I’m happy.
You see, before I transitioned, I couldn’t have made Butter Rum Sauce. Even more sadly, I couldn’t have appreciated it. But I’m here now. Below is this trans woman’s gift to you. Enjoy. Savor.
Celebrate.
B*tch Butter Rum Sauce
O'm'goshess! Serve this amazing and simple-to-make condiment with dessert—ice cream (hell, put it in an ice cream recipe!), pies, tarts, scones, coffee, tea, the bathtub, you name it—and you'll wonder how you lived so long without having known of its existence.
Prep Time: 5min Cook Time: 10-20min Total Time: 30min Difficulty: Easy Servings: 1 med mason jar (or two smaller containers) full of divine goodness
EQUIPMENT
Sm saucepan
Whisk
Mason jar(s) or container(s)
INGREDIENTS
6T (75g) butter, unsalted
¾C (150g) light brown sugar
⅓C (80ml) heavy cream
3T dark rum
⅛t vanilla extract
¼t sea salt crystals, plus more for taste
cornstarch (cornflour), as needed for thickening
DIRECTIONS
1. Over med-low heat, melt butter in saucepan.
2. Add brown sugar, whisking till incorporated with butter, the grains of sugar dissolved.
3. Whisk in cream, rum, vanilla, and sea salt.
4. Keep on med-low to low heat, just under a boil, till you achieve desired thickness and consistency. This can take anywhere from 10-20 min, depending on local humidity. Don't be tempted to turn up the heat, unless you like a burn. Stir frequently or even continuously till mixture thickens. (Add cornstarch in 1t increments if mixture isn't reaching a saucy/syrup consistency.) Any time the mixture hits a boil, lift pan above heat, stirring continuously till boil subsides. When returning to heat, again stir continuously, turning down heat if necessary.
5. Once you've achieved desired thickness (remember: the sauce will thicken as it cools) remove from heat and set aside to cool, stirring occasionally to prevent a skin from forming.
6. Sprinkle additional sea salt in jar(s), to taste.
7. Store in mason jar(s) or other airtight container(s). Stores well in fridge.
NOTES
I don't recommend doubling or tripling this recipe, as it's not mathematically scalable. Besides, the best way to enjoy this decadent sauce is to lap it up straightaway versus making a butt-tonne you have to store. I highly recommend pairing it with my Grandma B*itch's Butter Bourbon Gingerbread. Yum!