Caramel liqueur

1. 

sweetened condensed milk 1.3 cup (300 ml)

Cook closed can of sweetened condensed milk in a water for 2 hours. During this period of time content of the can caramelizes.

2. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • vanilla sugar 1.5 oz (40 g)

Whisk double cream and vanilla sugars into dense foam. Let the can of milk cool and open it. Add caramelized content to the whisked cream.

3. 

rum ¾ cup (200 ml)

At the end pour rum on and liquidize everything together until smooth.