Dark Caramel Pecan Rum Sauce - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese (at room temperature)
1/3 c. heavy or whipping cream
1 c. sugar
1/3 c. water
2 Tbsp. dark rum
1 c. pecans, toasted and coarsely chopped

Preparation

Place the cream cheese and heavy cream in a mixing bowl and beat with a whisk until smooth.
Set aside.
Place the sugar and water in a heavy saucepan over medium heat.
Stir just to dissolve the sugar, then let the mixture cook without stirring until it caramelizes (300\u00b0 on a candy thermometer), 8 to 10 minutes. Remove the pan from the heat and pour in the cream mixture; it will sputter.
Then, over low heat, whisk the mixture just until smooth.
Stir in the rum and pecans (this will hold well, covered in refrigerator for 5 to 7 days).
Reheat over very low heat, stirring often.