Caramel-Rum Sauce - cooking recipe

Ingredients

2 cups brown sugar, packed
1/4 cup cornstarch
1 1/3 cups half-and-half or 1 1/3 cups light cream
1 cup water
1/2 cup light corn syrup
1/4 cup butter, NOT margarine
1/4 cup rum
2 teaspoons vanilla

Preparation

Combine sugar and cornstarch in a heavy saucepan.
Stir in cream, water and corn syrup.
Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
Cook and stir for 2 minutes more.
Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
Let mixture stand at room temperature until cooled.
Store in refrigerator for up to 2 months.