10 tb Unsalted butter
2 c  Light brown sugar, packed
1 c  Light corn syrup
1 ts Salt
1 c  Whipping cream
3 tb Dark rum

IN A MEDIUM-SIZE SAUCEPAN, combine the butter, brown sugar, corn syrup and
salt and slowly bring the mixture to a boil, over medium-high heat. Boil
until the sugar has melted, about 8 minutes. Then boil 2 minutes longer,
stirring often with a wooden spoon. Stir in the cream, bringing the mixture
back to a boil and continue to let it boil slowly for 2 minutes longer.
Pour in the rum, stir to blend, then let the sauce cool and thicken. Store
in a covered clean glass jar. If very cold, remove from the refrigerator at
least 1 hour before serving.