Rum Caramel Sauce

Published: May 16, 2011

Yields:

Use this rum- and vanilla-spiked caramel sauce for Emeril Lagasse's Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce (pictured).

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Directions

1. Step 1Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
2. Step 2Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm. (If making the sauce in advance, rewarm gently before serving.) It will keep for several weeks refrigerated in an airtight container.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.