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Granulated Sugar (1 1/3 cups)
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.
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.
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.
Once it has smoothed out, whisk in
Unsalted Butter (1/4 cup)
Kosher Salt (1/2 tsp)
. Stir in
Spiced Rum (1/4 cup)
Pour into a sealable jar and allow to cool completely prior to storing in the fridge. Enjoy!
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