Rum-Caramel Sauce
- 2 cups sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1/2 teaspoon fresh lemon juice
- 1 1/4 cups whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons dark rum
- 1 teaspoon ground cinnamon
- 3/4 teaspoon vanilla extract
- Combine first 4 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat. Pour in cream (mixture will bubble vigorously); stir to blend. Mix in butter, then rum, cinnamon, and vanilla. Cool sauce completely. Divide among ten 4-ounce jars. Seal and refrigerate. (Can be made 2 weeks ahead.)
sugar, water, light corn syrup, lemon juice, whipping cream, butter, dark rum, ground cinnamon, vanilla
Taken from www.epicurious.com/recipes/food/views/rum-caramel-sauce-233434 (may not work)