oftt

Rum-Caramel Sauce

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1/2 cup unsalted butter

1 cup packed light brown sugar
1/2 teaspoon salt
1 tablespoon dark rum
1/2 cup half-and-half or whipping cream

1 teaspoon pure vanilla extract

In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the rum. When the mixture stops bubbling, add cream and vanilla. Whisk to blend. Set aside and keep warm.

To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in a glass bowl over barely simmering water.

- Recipe courtesy of Sue Doeden

 

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