Caramel-Rum Sauce

1. 1

   Combine sugar and cornstarch in a heavy saucepan.

2. 2

   Stir in cream, water and corn syrup.

3. 3

   Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).

4. 4

   Cook and stir for 2 minutes more.

5. 5

   Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).

6. 6

   Let mixture stand at room temperature until cooled.

7. 7

   Store in refrigerator for up to 2 months.

No additional tips available.