Print Recipe

Rum Sauce



  • 1/2 pound confectioners' sugar
  • 1/2 pound butter
  • 2 tablespoons spiced rum
  • 1/2 teaspoon vanilla extract
  • 3 eggs, beaten


  1. Melt butter; add sugar and stir thoroughly over heat until mixture is of a uniform consistency.
  2. Add rum and vanilla extract; mix well.
  3. Remove from heat.
  4. Temper eggs with a little of the sauce, then add eggs to the sauce, stirring constantly, until thick and smooth.
  5. Serve warm.

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