1/2 cup sweetened condensed milk
1. Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes.
2. Slowly drizzle the cream into the caramel. It will bubble up and may splatter. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golen brown.
3. Strain the sauce and stir in the sweetened condensed milk.
4. Store in a sealed container. The sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
Makes 12 cupcakes
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