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Serve this sauce with our Sticky Toffee Pancakes (see related recipe at left).

Ingredients:

  • 5 Tbs. unsalted butter
  • 3/4 cup firmly packed dark brown sugar
  • 2 Tbs. water
  • 1/8 tsp. salt
  • 1/2 cup heavy cream
  • 2 tsp. dark rum

Directions:

In a saucier or small saucepan over medium heat, melt the butter. Add the brown sugar, water and salt and bring to a simmer, stirring occasionally, until the sugar is completely dissolved and the liquid thickens slightly, about 8 minutes. Remove from the heat and whisk in the cream and rum.

Return the pan to medium-low heat and cook, stirring occasionally, until the sauce is the consistency of thick syrup, 8 to 10 minutes.

Williams-Sonoma Kitchen.