Rum Caramel Sauce

Photo: Jenny Richards

Ingredients

1 cup sugar

1/2 cup water

2 cups heavy cream

3/4 teaspoon salt

2 tablespoons rum

Preparation

In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a molasses color.

Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.

Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken.

When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and rum and stir to combine.