Rum-butter sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Granulated sugar |
| ⅛ | teaspoon | Salt |
| ½ | cup | White corn syrup |
| ¼ | cup | Butter or margarine 2 teasp. rum extract |
| 1 | cup | Light cream |
| ½ | teaspoon | Vanilla extract |
| Rum to taste; or | ||
Directions
In saucepan, combine sugar, salt, syrup, butter, ½ cup cream. (If using candy thermometer, set in place.) Cook slowly, stirring frequently, to 250ø F., or until a little mixture in cold water forms hard ball. Add ½ cup cream; cook to 216ø F., or until a little mixture in cold water forms thread. Remove from heat; add vanilla and rum. Makes 4 servings. Wonderful poured over coffee or vanilla ice cream.