This is a rich, sweet caramel sauce that can be made at the last minute.  Wonder what rum extract in it would taste like?

Ingredients: 

• 1 c packed brown sugar
• ½ c butter
• ¼ c milk (I used sour cream)
• 1 tsp vanilla extract (optional)

Directions:

1. Bring brown sugar, butter, and milk to a gentle boil.
2. Cook until thickened, 1 to 2 minutes.
3. Remove from heat.
4. Add vanilla extract.

Serves:   8   1 cup

Source:  allrecipes.com – Barb Maxwell

Note: 

Sugar crystallization can cause a grainy caramel sauce giving your caramel sauce a rough consistency. To prevent this, use a pastry brush moistened with water to brush down the sides of your saucepan if any sugar is present on the sides of the pan. Also, avoid any ingredient substitutions.

To fix a caramel that separates or a grainy caramel sauce, you want to add a little water (1 to 2 Tbsp), bring it to a boil, and re-dissolve the crystalized sugar. Once it’s smooth again, remove it from heat.