Rum Caramel Sauce

1. 1

   Caramelize the sugar and finish the sauce (see the Note on cooking caramel successfully):

2. 2

   In a heavy-bottomed saucepan combine the sugar, 1/4 cup water, and the cream of tartar.

3. 3

   Cover and cook over high heat until it comes to a very rapid boil.

4. 4

   Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.

5. 5

   Remove from the heat, stand back, and slowly add the cream.

6. 6

   The mixture will bubble and steam furiously.

7. 7

   When the bubbling has subsided, return to the heat.

8. 8

   Whisk the caramel and then let the mixture come to a rolling boil.

9. 9

   Immediately remove from the heat and add the rum.

10. 10

    Serving Suggestions:

11. 11

    This sauce should always be served warm.

12. 12

    To reheat this sauce after it has been refrigerated, either heat the sauce directly over the stove, stirring with a rubber spatula, or place the container of sauce in a bowl of hot water.

13. 13

    It goes well with any chocolate dessert, and with the Maple Walnut Souffle, Pumpkin Souffle, and Roasted Apple Beignets.

* Per serving · 4 servings · Values may vary.

No additional tips available.