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Sauce: Rum Vanilla Bean Caramel Sauce

Source of Recipe


Louis Cressy






List of Ingredients



• 1/2 cup water
  
• 2 cups sugar
  
• 1 vanilla bean, split and scraped
  
• 3/4 cup unsalted butter
  
• 3 cups whipping cream
  
• 1/4 cup rum
  






Instructions



1. Put water in a heavy medium saucepan and add sugar, but do not stir. Add vanilla bean; do not stir. Cook over medium heat until dark in color; swirl pan if necessary, but do not stir. Watch carefully; do not let it burn.
   
   
2. Stir in butter over low heat. Add cream, then rum. Serve warm. Cover and refrigerate extra sauce for future use.
   
   Makes about 5½ cups.