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Spiced Rum Caramel Cookie Dipping Sauce

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Spiced Rum Caramel Cookie Dipping Sauce

MIchael Eskenazi


When we’re already halfway through a Félix & Norton cookie, we like to take a break and add a little something extra. That’s when we reach for our latest creation: Spiced Rum Caramel Cookie Dipping Sauce. This irresistibly rich and creamy creation is ready for you to dip to your heart’s content - right now!


  • 1 cup dark brown sugar, packed
  • 1/3 cup heavy (35%) whipping cream
  • 1/4 cup butter
  • 3 tbsp your favourite spiced rum
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 1 1/2 cups of the most dippable dipping sauce


In a heavy bottomed saucepan, combine the sugar, cream and butter. Set over low heat and stir gently until all of that glorious sugar is dissolved.

Increase heat to medium and bring to a simmer; 7 minutes.

Remove from heat and really, really carefully (as the mixture may bubble up) stir in the spiced rum, vanilla and salt.

Gently dip a freshly baked Félix & Norton cookie in the warm, luscious and smooth caramel sauce - we used Milk Chocolate Chunk, but we encourage you to go with your favourite!