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Category: Dessert Sauces
Prep Time: Cook Time: Total Time:
1/2 cup firmly packed dark brown sugar
1/4 cup rum
2 tbsp butter
1 tsp molasses
Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 tbsp butter, and 1 tsp molasses in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.
This is good drizzled on gingerbread, over pound cake slices and ice cream.
Note: If glaze becomes too thick to pour, return saucepan to cooktop, and whisk in 1 to 2 tbsp water. Cook over low heat, whisking until glaze thins and becomes a pourable consistency.
RUM GLAZE
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Category: Dessert Sauces
Prep Time: Cook Time: Total Time:
1/2 cup firmly packed dark brown sugar
1/4 cup rum
2 tbsp butter
1 tsp molasses
Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 tbsp butter, and 1 tsp molasses in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.
This is good drizzled on gingerbread, over pound cake slices and ice cream.
Note: If glaze becomes too thick to pour, return saucepan to cooktop, and whisk in 1 to 2 tbsp water. Cook over low heat, whisking until glaze thins and becomes a pourable consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.