Store any leftovers of this silky caramel sauce in an airtight container in the fridge. Reheat gently, stirring often, over low heat.  Serve over Grilled Pineapple Sundaes.

1/4 cup (50 mL) unsalted butter
3/4 cup (175 mL) dark brown sugar
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) rum
1 pinch salt

In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes.

Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes.

Remove from heat. Whisk in rum and salt. Let cool.