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Warm Caramel Sauce

Contributed by Dana Speers

SERVINGS: MAKES ABOUT 2 CUPS

•FAST
•MAKE-AHEAD

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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

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. Serve With Almond Cakes with Bananas and Warm Caramel Sauce.

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