Rum Toffee Sauce

Rum Toffee Sauce

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. Makes 3 cups. Source: Paula Deen

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 * Catsrecipes Y-Group