Jamaican Hot Buttered Rum Sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 3 tablespoons
- 1/3 cup heavy cream
- 1/4 teaspoon grated nutmeg
- 1 tablespoon unsalted
- Combine sugar, water and syrup in a saucepan and bring to a boil. Reduce heat
and simmer until a caramel forms.
- Remove pan from heat and slowly add remaining
ingredients. Stir well to incorporate.
- Return to heat, and cook until the mixture
is completely melted and smooth, about 3 minutes.