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