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 sugar
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.