1. Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
2. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
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|Serving Size: 1 cup (260g)|
|Recipe Makes: 1 cup|
|Calories from Fat: 490 (69%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 34g||170 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 193.6mg||60 %|
|Sodium 52.1mg||2 %|
|Potassium 104.5mg||3 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 37.1g|
|Protein 2.7g||4 %|
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Calories per serving: 708
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