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What's for desert? Rum Caramel Sauce
Caramel is a confection made from cooked sugar
Caramels can be as simple as sugar and water, they are often enriched with butter or cream
Variations are flavored with the addition of vanilla, honey, chocolate and/or nuts
The texture of caramel can be soft, chewy, or firm, depending on the ingredients and length of cooking time
What you will need:
5 ounces water
1 1/2 cup fine grain sugar 
4 tablespoons butter
1 tablespoon rum
Heavy sauce pan
Large pan of cold water
Fresh Fruit
Notes:
You need to work quickly when making caramel, if it starts to harden before you've finished ,
gently reheat in the saucepan until it is warm
gently reheat in the saucepan until it is warm
Caution; Hot sugar can cause bad burns,
use a deep pot and wear oven mitts to protect your hands
Let's get cooking:
Put the water into a heavy and deep stainless steel saucepan
Slowly add the sugar, cook over a low heat, slowly dissolve the sugar, stirring occasionally
It is important to dissolve the sugar completely, as once the syrup starts to boil any sugar crystals can turn the caramel grainy
Push the sugar to the center as it starts melting, to keep it from burning
(Note: Don't move sugar that isn't melted yet or it will end up lumpy)
Increase the heat and bring the syrup to a simmer, about 15 minutes
Swirl the pan occasionally to ensure an even colour, but don't stir
Once it is a deep amber , about 4 minutes
Add your butter, until melted
Add rum, stir until incorperated
remove from heat
Immediately place pan over your cold water bath, to stop cooking
Once cooled you can use to dip fruits and cheeses
For any remaining caramel;
Set the caramel, pour it on to an oiled baking sheet to harden, then break into pieces
Use these to top ice cream or other desserts
Once set, caramel should be wrapped and/or stored in an airtight container
Will keep about one week
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