Butterscotch Sauce

1. 1

   Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes.

2. 2

   Stand back as far as possible and slowly drizzle the cream into the caramel.

3. 3

   It will bubble up and may splatter, so protect your hands with an oven mitt or towel.

4. 4

   Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown.

5. 5

   Strain the sauce and stir in the sweetened condensed milk.

6. 6

   Store in a sealed container.

7. 7

   This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.