Rum Caramel Sauce Vs 2
This one has a LOT more sugar in relation to cream than version 1. Also, more
rum. I followed the directions exactly. Version 1 says after adding
cream to continue cooking over heat until thickened. This version does NOT
say to do that, so I didn't. It ended up with the consistency of maple
syrup, perhaps it could have been a little thicker. And I could also
experiment with more cream. Regardless, it was WONDERFUL just the way it
is. I ended up having a two-bowls-of-ice-cream dessert. Also, I'm
afraid the next day I took a spoon and ate all the leftover caramel sauce just
standing in the kitchen. Yum.
2 cups granulated
1/2 cup water
3 tablespoons butter
1 cup heavy cream
1/4 cup dark rum
Combine sugar and
water. Cook over medium heat until sugar caramelizes to a dark golden brown.
Slowly add the butter, then cream and whisk until smooth. Strain the sauce into
a bowl and whisk in the rum. Keep warm.