Caramel-Rum Sauce

Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.

• Ready In: 25 mins
• Yields: 3 1/2 cups

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.