Rum-Caramel Glaze

Directions

1. 1
   Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear.
2. 2
   Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
3. 3
   Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber.
4. 4
   Remove from heat.
5. 5
   Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth.
6. 6
   Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.