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Spiced Rum Caramel Sauce

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Equipment

  • glass jar with a lid
  • heavy bottom sauce pot
  • wooden spoon

Ingredients
  

  • 1 cup granulated sugar 200g
  • 6 T unsalted butter 90g cut into cubes
  • 1/2 cup heavy cream 120ml
  • 1/2 tsp sea salt
  • 2 T Blue Chair Bay Spiced Rum

Instructions
 

  • In a heavy bottom sauce pot, heat the sugar stirring constantly with a wooden spoon or heat safe spatula over medium heat. It will clump then melt after a few minutes.
  • Keep stirring. The sugar will dissolve and start turning a light golden amber color. Do not let it get too dark, it will burn and taste bitter.
  • Add in all of the butter at one time and keep stirring (it will bubble up).
  • Cook over medium low heat for 2 minutes or just until it is a smooth consistency.
  • Slowly stream in the cream and keep stirring. The mixture will once again bubble up. Allow to boil for 1 minute.
  • Remove from heat and stir in spiced rum and sea salt. Pour into a glass jar.
  • Allow to cool at room temperature before storing in the refrigerator.
  • It can be kept out for gifting but should be refrigerated after that. Warm slightly before serving.