Dark Caramel Pecan Rum Sauce

1. 1

   Place the cream cheese and heavy cream in a mixing bowl and beat with a whisk until smooth.

2. 2

   Set aside.

3. 3

   Place the sugar and water in a heavy saucepan over medium heat.

4. 4

   Stir just to dissolve the sugar, then let the mixture cook without stirring until it caramelizes (300u00b0 on a candy thermometer), 8 to 10 minutes. Remove the pan from the heat and pour in the cream mixture; it will sputter.

5. 5

   Then, over low heat, whisk the mixture just until smooth.

6. 6

   Stir in the rum and pecans (this will hold well, covered in refrigerator for 5 to 7 days).

7. 7

   Reheat over very low heat, stirring often.

* Per serving · 4 servings · Values may vary.

No additional tips available.