This tastes like pure caramel with the perfect amount of rum.
Cook Time15mins
Total Time15mins
Course: Dessert
Cuisine: British
Servings: 1.25cups
Author: Kresha Faber
Ingredients
3tablespoonsbutter
⅓cupbrown sugar
¾cupheavy cream, 35%-ish
2tablespoons- 1/2 cup dark rum, (Frangelico or Amaretto can be used as alternatives, if desired)
Instructions
Melt the butter in a heavy-bottomed saucepan over medium heat.
Add the brown sugar and continue to cook until bubbly and slightly thickened, 3-4 minutes.
Pour in cream and rum and continue to cook until the mixture is thick and syrupy, 7-10 minutes.
Store in a glass jar in the refrigerator up to one week. To reheat, place glass jar in a water bath and simply whisk if the mixture separates.
Notes
The rum in this recipe can be added to taste or omitted completely. The 2 tablespoon measure will provide just a hint of rum, while adding a full 1/2 cup will provide a gorgeously boozy sauce that still isn't overwhelming, since the flavor mellows slightly while a portion of the alcohol evaporates. Similarly, the rum can be omitted completely for an alcohol-free Caramel Toffee sauce.