Ingredients
-
4 cups heavy whipping cream
-
1 pound unsalted butter
-
1 pound dark brown sugar
-
1 cup (8 ounces) spiced rum
-
1 tablespoon kosher salt
-
1 teaspoon Moroccan spice mix (such as This Little Goat Went to Morocco Spice Mix), plus more for garnish
Directions
-
Place cream and butter in a 4- to 6-quart slow cooker. Cover and cook on HIGH, stirring occasionally, until butter melts and cream is warm, about 45 minutes. Whisk in brown sugar; cook, uncovered, whisking often, until sugar dissolves, about 5 minutes. Whisk in rum, salt, and spice mix. Serve immediately, garnished with a pinch of spice mix, or keep in slow cooker on WARM, covered, up to 4 hours, stirring occasionally.