Spiced Rum Caramel

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.

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 (4 Tbsp) and Kosher Salt (1/2 tsp). Stir in Spiced Rum (4 Tbsp).

Pour into a sealable jar and allow to cool completely prior to storing in the fridge. Enjoy!