Rum-Caramel Glaze

1. 1

   Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear.

2. 2

   Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.

3. 3

   Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber.

4. 4

   Remove from heat.

5. 5

   Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth.

6. 6

   Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.