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.
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READY IN: 25mins
YIELD: 3 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 2
- 1⁄4cup cornstarch
- 1 1⁄3
- 1cup water
- 1⁄2cup light corn syrup
- 1⁄4
- 1⁄4cup rum
- 2teaspoons vanilla
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DIRECTIONS
- Combine sugar and cornstarch in a heavy saucepan.
- Stir in cream, water and corn syrup.
- Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
- Cook and stir for 2 minutes more.
- Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
- Let mixture stand at room temperature until cooled.
- Store in refrigerator for up to 2 months.
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