Caramel Sauce

Directions

1. 1
   Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color.
2. 2
   Cook until deep amber in color, 10 to 12 minutes.
3. 3
   While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over medium heat.
4. 4
   Remove from the heat and keep warm.
5. 5
   When the caramel has reached a deep amber color, slowly whisk in the heavy cream.
6. 6
   Be careful; the hot mixture will bubble.
7. 7
   Whisk until smooth.
8. 8
   Remove from the heat and stir in the rum, if using, and the vanilla extract.
9. 9
   The sauce can be cooled, covered, and refrigerated for up to 1 week.
10. 10
    Reheat over low heat or in the microwave.
11. 11
    Serve warm.