Serve this sauce with our Sticky Toffee-Filled Pancakes.
- 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
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.