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Rum Butter Sauce

Serve this sweet dessert sauce over bread pudding, baked apples, bananas, or simple cakes.
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Equipment

  • medium saucepan

Ingredients

Makes about 1½ cups

  • 1 cup sugar
  • 1½ tablespoons cornstarch
  • ¼ cup dark rum
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter at room temperature

Instructions

  • In a medium saucepan, mix the sugar and cornstarch.
  • Add 1 cup of water.
  • Bring to a boil over medium heat, stirring, until thick and clear, about 3 minutes.
  • Remove the pan from the heat and stir in the rum, vanilla, and butter.
  • Serve the sauce hot or warm.
  • (Store in a covered container in the refrigerator for up to a week.
  • ) Reheat shortly before using.
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Course; Sauce
Cuisine; Mexican