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Caramel Sauce




Source of Recipe


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Recipe Introduction


Makes about 1 cup. The rum is optional, but it really enhances the flavor.


List of Ingredients




3/4 c sugar
1/4 c water
1/2 c heavy cream
3 TBS dark rum (optional)

Combine the sugar and water in a heavy small saucepan. Bring the pot to a boil and continue to boil the mixture until it turns a light amber color. Do not stir. If part of the syrup is turning darkerthat the rest of the syrup, gently tilt the pan to even out the cooking.
When the syrup is a uniform amber color, stir in the heavy cream with a long handled wooden spoon. Be careful because the cream will bubble up. When the bubbling has subsided stir in the rum. Transfer the sauce to a heat proof measuring cup and let it cool slightly before serving. Carmel Sauce will keep in an airtight at room temp for up to one week. Reheat the sauce in a microwave for 1 1/2 minutes or on the stovetop before serving.

Recipe