Caramel Sauce

1. 1

   Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color.

2. 2

   Cook until deep amber in color, 10 to 12 minutes.

3. 3

   While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over medium heat.

4. 4

   Remove from the heat and keep warm.

5. 5

   When the caramel has reached a deep amber color, slowly whisk in the heavy cream.

6. 6

   Be careful; the hot mixture will bubble.

7. 7

   Whisk until smooth.

8. 8

   Remove from the heat and stir in the rum, if using, and the vanilla extract.

9. 9

   The sauce can be cooled, covered, and refrigerated for up to 1 week.

10. 10

    Reheat over low heat or in the microwave.

11. 11

    Serve warm.

No additional tips available.