Butter Rum Sauce

A perfect sauce you can use on your bread puddings, cakes, ice cream and other treats.

You will need:

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon dark rum – up to 2 tablespoons for stronger flavour. (could substitute 1 teaspoon rum extract if you prefer to not use alcohol)

Method:

Combine all the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon. Remove from the heat. Let it cool for about 30 minutes, it will thicken more as it cools. Store any unused (and cooled) butter rum sauce in an airtight container in the fridge for up to two weeks. A mason jar works nicely! To reheat the butter rum sauce right out of the fridge, place it in a saucepan over low heat for about 5 minutes (less if you are only warming 1 or 2 portions), stirring occasionally. Once it has darkened in colour and is the right consistency, pull it from the heat.