DIRECTIONS

1. In a heavy bottomed, medium-sized saucepan, combine sugar, water and corn syrup.
2. Stir over medium heat until sugar dissolves.
3. Increase heat and boil without stirring until mixture turns a deep amber colour, about 10 minutes.
4. Occasionally brush down sides of pan with wet pastry brush. Take care not to splatter, as sauce will get very hot.
5. Sauce will be reduced by half before amber colour begins to appear. Then immediately remove from heat, as it will darken very quickly.
6. Carefully stir in cream.
7. Stand back, as mixture will bubble vigorously.
8. If caramel begins to set, return to low heat and stir until any pieces dissolve and sauce is smooth.
9. Stir in rum until blended.
10. Taste and add a pinch of salt, if desired.
11. Glaze can be prepared one day ahead.
12. Cover and refrigerate.
13. Re-warm over medium-low heat just until pourable.