Rum Toffee Sauce
Makes 3 cups.
Source: Paula Deen


1 cup butter
2 cups firmly packed brown sugar
3/4 cup heavy whipping cream
1/4 cup dark rum
1 t. vanilla extract


In a medium pan, combine butter and brown sugar. Bring to a boil over medium heat. Reduce heat and stir in cream and rum; simmer for 4 minutes. Remove form heat and stir in vanilla extract. Let cool; spoon sauce into airtight containers and store in refrigerator for up to 2 weeks.

Contributed by: Edit

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