So, when my husband requested something to go with ice-cream for a team-build function he was organising, naturally that was my first thought. But he wanted something with a "punch". Yes, it's that kind of an event...
Hence the addition of the rum.
I added a little more rum than the original recipe called for.
Um ... like double.
But it's not rum butterscotch sauce unless you can taste the rum right?!
Rum Butterscotch Sauce
Recipe adapted from Epicurious
200g light brown sugar
60g golden syrup
125ml cream (35-40% fat content)
1 tsp vanilla extract
40ml rum, or to taste
Combine the sugar, golden syrup and butter together in a small heavy-based saucepan.
Cook on medium-high heat.
Stir continuously until the sugar crystals have dissolved.
Brush any stray crystals down the side of the saucepan with a pastry brush dipped in water.
Allow to boil for 10 minutes undisturbed.
Remove from the heat and stir in the vanilla, cream and rum. (Be careful: the mixture will bubble vigorously and rise up in the saucepan.)
Serve warm or at room temperature.
Store in the refrigerator for up to 2 months.
Have I convinced you to try it yet?!