CARAMEL-RUM SAUCE

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Caramel-Rum Sauce image

Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.

Provided by Carmen B.

Categories     Sauces

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 8

2 cups brown sugar, packed
1/4 cup cornstarch
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 cup water
1/2 cup light corn syrup
1/4 cup butter, NOT margarine
1/4 cup rum
2 teaspoons vanilla

Steps:

  • Combine sugar and cornstarch in a heavy saucepan.
  • Stir in cream, water and corn syrup.
  • Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
  • Cook and stir for 2 minutes more.
  • Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
  • Let mixture stand at room temperature until cooled.
  • Store in refrigerator for up to 2 months.

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