Butterscotch Rum Sauce
Excellent over ice cream or bread pudding.
1 cup light brown sugar, firmly packed
1/4 cup light corn syrup
1/4 cup butter
Pinch of salt
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired
- In a small heavy saucepan combine brown sugar, corn syrup, butter and salt. Cook mixture over medium heat, stirring, until the sugar is dissolved. Simmer without stirring for 12 minutes.
- Remove pan from heat and stir in cream, vanilla, lemon juice, rum, and pecans.
- Serve sauce warm or at room temperature. Sauce keeps for up to 2 months, refrigerated.
Makes about 1 1/3 cups.