Spiced Rum Caramel Sauce

A rich, buttery caramel with a splash of Spiced Rum stirred in at the end. Goes on ice cream, apple pie, bread pudding, pancakes, or a spoon held over the sink at midnight.

Instructions

1. 1

   Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a rubber spatula.

2. 2

   Sugar will clump, then melt into an amber liquid. Keep stirring.

3. 3

   Once fully melted and deep amber (about 350°F), add butter all at once. It will bubble vigorously — keep stirring.

4. 4

   After butter is incorporated, remove from heat and slowly pour in heavy cream, stirring constantly.

5. 5

   Stir in Spiced Rum and sea salt.

6. 6

   Let cool for 10 minutes before using. Store in a jar in the refrigerator for up to 2 weeks.