Try this Hot Buttered Rum Sauce recipe, or contribute your own.
Suggest a better descriptionMix 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 cjhartlin@msn.com Source: Betty Crocker Holiday Recipes. Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin"
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Serving Size: 1 Cup (330g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 1562 | ||
Calories from Fat: 1079 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.9g | 160 % | |
Saturated Fat 48.5g | 242 % | |
Monounsaturated Fat 44.2g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 207.8mg | 64 % | |
Sodium 92.7mg | 3 % | |
Potassium 248.1mg | 7 % | |
Total Carbohydrate 110.8g | 33 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 110.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1562
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