Cooking Instructions
1.
Combine
Granulated Sugar (1 1/3 cups)
and
Water (1/3 cup)
in a medium-large saucepan. Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. Do not stir. If any crystals form on the side of the pan, brush away with water and a pastry brush. Continue to boil until it starts to turn an amber color, about 10 minutes.
2.
Once the outer edge starts to turn color, you can gently swirl the pan a couple of times to evenly distribute. Once again, do not stir.
3.
When it becomes a deep amber color, remove it from the heat and whisk in
Heavy Cream (3/4 cup)
. The mixture will bubble vigorously.
4.
Once it has smoothed out, whisk in
Unsalted Butter (1/4 cup)
and
Kosher Salt (1/2 tsp)
. Stir in
Spiced Rum (1/4 cup)
.
5.
Pour into a sealable jar and allow to cool completely prior to storing in the fridge. Enjoy!