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Rum Sauce

Easy and declicious: You can make this a couple of days ahead of time, store in the refrigerator and gently rewarm when ready to serve.

¼ cup unsalted butter
½ cup heavy cream
½ cup packed dark brown sugar
pinch of salt
2 tablespoons dark rum

liquid measuring cup
dry measuring cups
medium saucepan
liquid measuring shot glass

1. Melt butter in saucepan over medium-high heat.
2. Add cream sugar and salt.
3. Bring to a boil, stirring until sugar dissolves.
4. Remove from heat and stir in rum.

Yields about 1 cup

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