Yield: 1 1/2 cups
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
1 cup | Sugar |
1½ tablespoon | Cornstarch |
¼ cup | Dark rum |
½ teaspoon | Vanilla extract |
2 tablespoons | Butter |
In a small saucepan, mix sugar, cornstarch, and 1 cup water. Bring to a boil over medium heat, stirring constantly, until thick and clear, about 3 minutes. Remove from heat.
Stir rum and vanilla into syrup. Whisk in butter. Serve sauce hot or warm. (This keeps about a week, covered and refrigerated. Reheat over medium heat or in a microwave oven.) Use this sauce (served warm) over plain and simple cakes and bread puddings. Source: 365 Easy Mexican Recipes by Marge Poore.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...