In a heavy saucepan combine the sugar and water and cook over high heat until the sugar is dissolved, about 1 minute. Continue to cook, swirling occasionally but never stirring the sugar mixture, until mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the saucepan from the heat and add the heavy cream; be careful, the mixture will splatter. Return the pan to the heat and reduce the heat to medium. Allow to cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove from the heat and stir in the rum, vanilla and butter. Serve warm. (If making the sauce in advance, rewarm the sauce before serving.)
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-banana-splits-with-hot-fudge-and-rum-caramel-sauce-recipe.html?oc=linkback
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 465 (73%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 32.3g||161 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 183.4mg||56 %|
|Sodium 49mg||2 %|
|Potassium 98.5mg||3 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 41.3g|
|Protein 2.5g||4 %|
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Calories per serving: 636
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