Butter Rum Sauce

Butter Rum Sauce is delicious served over ice cream or over bread pudding, as shown.

Yield: 3 cups

Ingredients

Mix the sugar and water in a 2 1/2 to 3 quart heavy bottom saucepan. Do not use a saucepan smaller than this.
Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. Do not stir the boiling sugar as this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.
Quickly whisk in the rum.
Cool completely. Store in an airtight plastic container or in a Mason jar.

* Rum may be omitted to make regular caramel sauce; whiskey, brandy or cognac can be used as a substitute for the rum.

Have all ingredients ready and close at hand before beginning the recipe. This is crucial!