Store any leftovers of this silky caramel sauce in an airtight container in the fridge. Reheat gently, stirring often, over low heat.
- Portion size 1 serving
- Credits : Canadian Living Magazine: July 2011
MethodIn saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes.
Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes.
Remove from heat. Whisk in rum and salt. Let cool.
Nutritional facts Per 2 tbsp: about
- Sodium 14 mg
- Protein trace
- Calories 183.0
- Total fat 11 g
- Potassium 85 mg
- Cholesterol 34 mg
- Saturated fat 7 g
- Total carbohydrate 21 g
- Iron 3.0
- Calcium 3.0
- Vitamin A 10.0