Caramel-Rum Sauce

Name: Caramel-Rum Sauce
Ingredients: 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

8 ingredients

7 steps

Ingredients

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

Directions

1

Combine sugar and cornstarch in a heavy saucepan.
2

Stir in cream, water and corn syrup.
3

Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
4

Cook and stir for 2 minutes more.
5

Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
6

Let mixture stand at room temperature until cooled.
7

Store in refrigerator for up to 2 months.