1 cup (210 g) sugar

3 tbsp (45 ml) water

½ cup (125 ml) 35% heavy cream

¼ cup (57 g) butter

1 tbsp (15 ml) dark rum

In a saucepan over medium-high heat, bring the sugar and water to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually stir in the cream. Beware of splattering.

Bring the mixture back to a boil and simmer until smooth. Remove from the heat, and stir in the butter and rum until completely melted. Pour into a bowl and let cool.

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