Hot buttered rum sauce
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Packed brown sugar |
| ½ | cup | Butter or margarine |
| ⅔ | cup | Whipping (heavy) cream |
| ¼ | cup | Rum |
Directions
Mix all ingredients in 1½ quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly until slightly thickened. Serve warm. Store covered in refrigerator. * You can use 2 tsp. rum extract instead of the rum. ** Use this sauce on fresh fruit, ice cream or pound cake. Yield: 2 cups Typed in MMFormat by cjhartlin@... Source: Betty Crocker Holiday Recipes.
Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@...> on Dec 22, 1998
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