- 1/2 pound confectioners' sugar
- 1/2 pound butter
- 2 tablespoons spiced
- 1/2 teaspoon vanilla extract
- 3 eggs, beaten
- Melt butter; add sugar and stir thoroughly over heat until mixture is of a uniform
- Add rum and vanilla extract; mix well.
- Remove from heat.
- Temper eggs
with a little of the sauce, then add eggs to the sauce, stirring constantly, until
thick and smooth.
- Serve warm.