Maple Rum Sauce

This image courtesy of Mark T. Shapiro

Use this delectable sauce with steamed puddings and gingerbread, or over ice cream.

NotesIf you wish to omit the rum or brandy, replace it with additional maple-flavored pancake syrup.


For smaller quantities, halve the recipe and microwave on High for 2 ½ to 4 minutes or until sauce boils and thickens.

Makes2 cups (500 mL)

Cooking Methodmicrowaving



Total Timeunder 15 minutes

Make Ahead RecipeYes

Recipe Coursedessert

Dietary Considerationegg-free, kosher, low carb, peanut free, soy free, tree nut free, vegetarian


Five Ingredients or LessYes

Taste and Texturebuttery, sweet

Type of Dishdessert sauce, sauces


  • 2/3 cup (150 mL) packed brown sugar
  • 2/3 cup (150 mL) maple-flavored pancake syrup or pure maple syrup
  • 2 tbsp (25 mL) cornstarch
  • ¼ cup (50 mL) dark rum or brandy (see Notes)
  • 2 tbsp (25 mL) butter
  • 4-cup (1 L) glass measure or casserole dish


  1. In glass measure, combine ¾ cup (175 mL) water, brown sugar and maple-flavored syrup. Blend in cornstarch until smooth.

  2. Microwave, uncovered, on high for 4 to 6 minutes, stirring once, until sauce comes to a full boil and thickens.

  3. Stir in rum and butter until melted. Let cool. Place in covered container and refrigerate until ready to use. Store for up to 1 week.


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