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Butterscotch Rum Sauce

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup firmly packed light brown sugar

    2. 1/4 cup light corn syrup

    3. 1/4 cup butter Pinch of salt

    4. 1/2 cup heavy cream

    5. 1 1/2 teaspoons vanilla extract

    6. 1/4 teaspoon fresh lemon juice

    7. 1 1/2 tablespoons dark rum, or to taste

    8. 1/2 cup coarsely chopped pecans, toasted, if desired

    Instructions Jump to Ingredients ↑

    1. In a small heavy saucepan combine brown sugar, corn syrup, butter and salt. Cook mixture over medium heat, stirring, until the sugar is dissolved. Simmer without stirring for 12 minutes. Remove pan from heat and stir in cream, vanilla, lemon juice, rum, and pecans. Serve sauce warm or at room temperature. Sauce keeps for up to 2 months, refrigerated.

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