Dark Rum Caramel Sauce



Homemade gifts for Christmas are great. They are full of personality and love and you just could not get them anywhere else.
Last year, I made boxes of Nama Chocolate for my pals in the office as Christmas gifts and they loved it. This year, I decided to continue with the practice but instead of chocolate, I made this sweet, creamy and flavourful caramel sauce. Vanilla pod or extract is usually added to make caramel sauce but I chose to use dark rum for the extra flavour and kick.
Oh this is so so finger licking yummy. I could not stop licking my finger while wiping off the extras from the bottles when I was packing them. I think I'm officially a dark rum caramel sauce addict.

The sauce is very versatile. You can use it as a dip for your fresh apple slices, pour it over ice cream or your favourite dessert, use it to cook your apples for tarts or pies. Or just like me, eat it with a spoon or finger!
Ingredients (Yields six 200ml jars)
700g brown sugar1 block unsalted butter (225 grams)500ml heavy cream1/2 tsp salt2 tbsp dark rum
Method
Cut butter into 5-6 smaller blocks.
Mix the brown sugar, heavy cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently until sugar and butter melt to form a thick golden mixture, about 10 minutes.
Add rum and cook for another minute.
Turn off heat and let it cool before pouring into containers.
Keep refrigerated to last longer.