Butterscotch Rum Sauce

1. 1

   In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280F.

2. 2

   Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans.

3. 3

   Serve the sauce warm or at room temperature.

4. 4

   The sauce keeps, chilled, for 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.