Whether it's a shindig with mates or a siesta after a long day of work,
we've got the perfect recipe for you.



Looking for the next greatest thing to wow the pants off your dinner guests? Better yet - looking for the next best thing to complete your ice cream indulgence. This Bundaberg Royal Liqueur Salted Caramel sauce recipe just took caramel sauce recipes to a whole other league. What are you waiting for? You have a date with heaven!


  • 5 tablespoons Bundaberg Royal Liqueur Salted Caramel
  • ½ cup granulated sugar
  • ½ cup heavy cream, heated
  • 6 tablespoons unsalted butter, cut into six cubes, at room temperature
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extractr
  • Handful crushed nuts & candied orange peels (to garnish)

*Makes approximately 0.5 standard drinks


  • Over medium-low heat, dissolve sugar into Royal Liqueur.
  • Once smooth texture is formed, increase heat and bring to a boil.
  • Stir frequently and continue to boil for 6-8 minutes, swirling the pot every 30 seconds. Wipe down the mixture from the sides of the pan so it doesn't stick and harden.
  • Once the mixture has turned thick and deep golden, remove from heat.
  • Add the heavy cream, whisking constantly (be careful the mixture will bubble!), followed by butter and salt.
  • When everything is fully combined, stop whisking and cool for 4-5 minutes, then add vanilla extract.
  • Once the consistency is thick and gooey, pour over vanilla ice-cream with crushed nuts and candied orange peels.


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Bundaberg Rum Distillery