Rum Sauce (Caramel)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

½ C butter or margarine (1 stick)
1 C light brown sugar
2 TBS light corn syrup
½ C evaporated milk or light cream
1 TSP vanilla
Dash salt
3 TBS white rum

Temperature:

Combine all ingredients except the rum in a saucepan. Bring to a boil, stirring constantly and cook for 2 minutes. Allow to cool then add the rum. Serve warm over cake, Bread Pudding, etc.

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