Rum Caramel Sauce

This one seemed pretty good, however so far I liked the version 2 recipe better.  Slight change noted below.


3/4 cup sugar
1/4 cup hot water
1 cup plus 1 tablespoon heavy cream
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter

In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes (NOTE:  Following instructions, I took it to a fairly deep amber but the result was rather burnt-tasting.  Next time try a more medium amber). Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove from the heat and stir in the rum, vanilla and butter. Serve warm. (If making the sauce in advance, rewarm the sauce before serving.)