Hot Buttered Rum Sauce
Hot Buttered Rum Sauce Preparation
Mix all ingredients in 1 1/2 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 email@example.com Source: Betty Crocker Holiday Recipes. Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin"
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