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
- 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 AheadThe caramel sauce can be refrigerated for 2 days. Rewarm over moderate heat, stirring; do not boil.
Serve WithAlmond Cakes with Bananas and Warm Caramel Sauce.