Butterscotch Sauce

• 3 1/2 cups heavy cream
• 4 tablespoons unsalted butter
• 1/2 cup dark brown sugar
• 1/2 cup light brown sugar
• 2 teaspoons corn syrup
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons dark rum

1. Pour cream into a large saucepan, and bring to a simmer over low heat.
2. Pull saucepan almost off burner, and reduce cream until thickened and measures about 2 1/2 cups, whisking frequently, 30 minutes.
3. Pour hot cream into 4-cup glass measurer, and set aside.
4. In the same saucepan, melt butter over low heat until foamy.
5. Add sugars and corn syrup, and stir with wooden spoon until melted and bubbly, about 1 minute.
6. Pour cream into saucepan, whisking constantly, until sugars have dissolved completely and sauce is smooth, about 1 minute.
7. Remove pan from heat.
8. Add salt, vanilla and rum.
9. Serve warm.
10. To reheat sauce, warm in a saucepan over low heat, stirring constantly.
11. Do not boil.

heavy cream, unsalted butter, brown sugar, light brown sugar, corn syrup, salt, vanilla, dark rum

Taken from cooking.nytimes.com/recipes/6098 (may not work)