Tuesday, March 23, 2010

Rum Sauce

I've tried a couple of sauces but this one stands out. you taste paradise. it's so good. all my friends who tasted this have drooled over it. and it was a perfect dribble on the plain muffin. so easy to make too. here we go.

1/2 cup granulated sugar
3 tbsp cold water
2 cups heavy cream
1/4 rum

Cook the sugar and water in a saucepan. stir continuously till sugar dissolves. without stirring, continue to cook over low heat until deep golden brown. set aside to cool for 5 mins. bring the cream to a boil in a separate saucepan. return the caramel to heat and beat in the cream. remove from the heat and add the rum. this makes one generous cup and you can keep for one or two days. if you don't have heavy cream, use light cream and refrigerate the mix; it becomes moderately viscous but heavy cream is obviously preferable though i've always made with lite cream.

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