AuthorAshley Rodriguez

The ultimate decadent accompaniment to Cranberry Sticky Toffee Date Cake, from Ashley Rodriguez’s cookbook, Let’s Stay In: More Than 120 Recipes to Nourish the People You Love. 

How to Make It

1

Place brown sugar, cream, and butter in a small saucepan. Stir to combine.

2

Bring to a full boil over high heat. Lower the heat to medium, then boil for 5 minutes. Remove from heat and carefully whisk in rum and sea salt. Let cool to room temperature before using on cake.

MAKE AHEAD Can be made up to 1 week ahead and stored covered in the refrigerator.

Ingredients

 1 cup dark brown sugar
 1 cup heavy whipping cream
 4 tbsp unsalted butter
 3 tbsp rum
 ¼ tsp sea salt

Directions

1

Place brown sugar, cream, and butter in a small saucepan. Stir to combine.

2

Bring to a full boil over high heat. Lower the heat to medium, then boil for 5 minutes. Remove from heat and carefully whisk in rum and sea salt. Let cool to room temperature before using on cake.

MAKE AHEAD Can be made up to 1 week ahead and stored covered in the refrigerator.

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