Warm Caramel Sauce

  • Servings: MAKES ABOUT 2 CUPS

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  • 1 cup sugar
  • 1 cup hot water
  • 1 stick (4 ounces) unsalted butter, cut into tablespoons
  • 1/4 cup rum
  • 3 tablespoons sour cream

How to make this recipe

  1. In a medium saucepan, bring the sugar and 1/2 cup of the water to a boil. Cook over moderate heat without stirring until a deep amber caramel forms, about 3 minutes. Gradually whisk in the remaining 1/2 cup of water; it may splatter, so be careful. Stir in the butter, rum and sour cream and serve warm.

Make Ahead

The caramel sauce can be refrigerated for 2 days. Rewarm over moderate heat, stirring; do not boil.

Contributed By Published November 1999

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