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Ingredients
- 1 1/2 cups sugar
- 3/4 cup heavy cream
- 2 tablespoons dark rum (optional)
- 1/2 teaspoon pure vanilla extract
Method
- 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.
- Cook until deep amber in color, 10 to 12 minutes.
- While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over medium heat.
- Remove from the heat and keep warm.
- When the caramel has reached a deep amber color, slowly whisk in the heavy cream.
- Be careful; the hot mixture will bubble.
- Whisk until smooth.
- Remove from the heat and stir in the rum, if using, and the vanilla extract.
- The sauce can be cooled, covered, and refrigerated for up to 1 week.
- Reheat over low heat or in the microwave.
- Serve warm.
