Coconut-Rum Caramel
Serves: about 1 cup
 
Ingredients
  • 1 cup sugar
  • 4 tablespoons water
  • 1⁄4 cup heavy whipping cream, room temperature
  • 1⁄4 cup shaken canned full-fat coconut milk
  • 6 tablespoons unsalted butter, cubed and softened
  • 3 tablespoons spiced dark rum
Instructions
  1. In a small enamel-coated cast-iron Dutch oven, stir together sugar and 3 tablespoons water until moistened. Cook over medium-high heat, gently swirling pan but not stirring, until mixture is light golden brown; using a pastry brush, brush down sides of pan with remaining 1 tablespoon water to prevent sugar from crystallizing.
  2. Remove from heat; carefully whisk in cream and coconut milk until smooth and well combined. (Mixture will bubble up.) Whisk in butter until melted and well combined; whisk in rum. Pour into a heatproof bowl, and let cool completely before using.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-tropical-fruit-skewers/