Rum Caramel Sauce
Serves: About ½ cup
 
Ingredients
  • ½ cup sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 tablespoon cold unsalted butter
  • ½ cup heavy whipping cream, warmed
  • 2 teaspoons dark rum
  • ¼ teaspoon kosher salt
Instructions
  1. In a small heavy-bottomed saucepan, stir together sugar, 2 tablespoons water, and corn syrup until moistened. Cook over medium heat, without stirring, until mixture begins to turn a light amber color, 5 to 6 minutes.
  2. Remove from heat. Carefully whisk in cold butter until melted and smooth. Slowly whisk in warm cream until smooth and well combined. Whisk in rum and salt. Let cool to room temperature before serving. Refrigerate in an airtight container for up to 5 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/bananas-foster-crumb-cake/