Caramel Sauce

Ingredients:
1/2 cup granulated sugar
2 Tbs. light corn syrup
1 Tbs. water
1/4 cup whipping cream
1 tender vanilla bean, split in half lengthwise
1/4 cup unsalted butter, chilled and cut into small pieces
1 Tbs. amber rum
1/2 tsp. vanilla

Preparation:
Put sugar, syrup and water in small heavy saucepan over medium-high heat. Bring to boil.

Meanwhile, bring cream and vanilla bean to a boil. Reduce heat and keep warm.

Boil sugar mixture until deep amber caramel color and bubbles have slowed down, about 8 minutes, stirring occasionally to even caramelizing. Do not let mixture burn. If mixture burns there will be a bitter taste.

Turn heat to very low. Gradually whisk in butter. After half of butter is whisked in, turn heat off. Whisk in remaining butter. Add rum, vanilla and cream. Remove bean. Scrape all vanilla seeds into caramel. Sauce can be made a week ahead and refrigerated. Reheat gently on stove top or in microwave oven before using.