• 1/2 Cup sugar
• 1/4 Cup water
• 1/2 Cup heavy whipping cream
• 2 Tablespoons butter
• 2 Tablespoons dark rum

1. 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.

This is an excellent sauce to serve over grilled or poached fruit!