Cinnamon-Rum Sauce

• 1 cup (2 sticks) unsalted butterbutter
• 1 cup (packed) dark brown sugardark-brown-sugar
• 1 teaspoon ground cinnamoncinnamon
• 1/4 teaspoon saltsalt
• 1/4 cup dark rumrum
• 1 tablespoon vanilla extractvanilla-extract

1. 01Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
2. 02(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)

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