Recipes

In a heavy saucepan, combine the sugar and water and bring to a boil. Cook until the caramel turns a golden to medium-brown color. Remove from the heat and stir in the cream. When the bubbling stops, return the mixture to the heat, bring to a boil and stir until smooth. Remove from the heat, add the butter and then blend in the rum. Cool to room temperature. Refrigerate until needed.