August 11, 2007

Buttered Rum Caramel Sauce

1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
4 tablespoons butter
1 tablespoon rum

In a tall-sided pan, heat the sugar, corn syrup and cream. Stir until the sugar dissolves. Add the butter, stirring occasionally. After the butter melts, allow it to come to a boil then reduce heat slightly and cook until the mixture reaches 250. Do not stir during this time. When it reaches 250, remove from heat and stir in the rum. Pour into a glass jar. Use immediately or refrigerate and reheat before use.

My thoughts:
I had some cream leftover from making Jell-O 1-2-3 and decided to make caramel sauce. It is pretty good on ice cream or used anywhere you would use dulce de leche.