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Caramel Rum Sauce

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2009 Brown Sugar Pound Cake Photo by Carroll Pellegrinelli, licensed to About.com

You'll get a wonderfully delicate taste from this Brown Sugar Pound Cake.

2009 Brown Sugar Pound Cake Photo by Carroll Pellegrinelli, licensed to About.com
This recipe for Caramel Rum Sauce would be great on ice cream. It's also the perfect glaze for the Brown Sugar Pound Cake.

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients:

  • 1/2 cup whipping or heavy cream
  • 1/2 cup butter
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons dark rum

Preparation:

Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugars from side of pan. Uncover and boil for 3 to 4 more minutes without stirring. Cool slightly before drizzling* over cake or ice cream.

Notes in the Margin:

*Not only did I drizzle the sauce over my rose-shaped Brown Sugar Pound Cake, but I brushed it over the sides for even coverage. Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake. To serve this cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds. Wonderful!
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