This was fantastic eating, and once I managed not to scorch/scald the sugar (twice!), "easy" to make. Here's what worked for on my successful third attempt: put sugar in pan (over *medium/medium-high heat, not high as the recipe calls for) until it liquefies, stirring with a whisk constantly. As *soon* as it liquefies, remove from flame immediately, so as not to scorch it (it will continue cooking/browning even off the heat), and, while the melted sugar is off the flame, stir in 1 c. heavy cream and the rum (or other liquor). Return to burner over low heat and simmer a few min. (didn't need 10 min. as called for, closer to 5). (Also, if you have a gas burner as I do, I found that I needed to use the lower power/simmer burner!).
This is some good stuff! We were licking it out of the pot when we ran out of dippers.