Shelly's Recipe

RUM GLAZE

Category: Dessert Sauces

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.