Butterscotch rum sauce

Butterscotch rum sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups brown sugar
1/2 cup cream
90g unsalted butter
1/2 cup rum

Method

  1. Bring the sugar, cream and butter slowly to the boil. Cook vigorously for about 3 minutes. Remove from the heat, allow to cool for 5 minutes, and stir in the rum. Serve warm.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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