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Warm Caramel Sauce

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  1. 1 cup sugar
  2. 1 cup hot water
  3. 1 stick (4 ounces) unsalted butter, cut into tablespoons
  4. 1/4 cup rum
  5. 3 tablespoons sour cream
  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. Serve With Almond Cakes with Bananas and Warm Caramel Sauce.
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