Hot Rum Sauce
⅓ cup butter
1⅓ cup brown sugar
6 ounces evaporated milk
¼ cup dark Karo syrup
3 tablespoons hot water
1 tablespoon rum flavoring or ⅛ cup dark rum
Melt butter, then turn off heat and add sugar, milk, and syrup. Mix thoroughly. Turn heat back on and add hot water. Stir constantly until sugar is dissolved. Do not boil. Add rum. Makes 2 cups.
Serve hot over bread pudding, plum pudding, fruit cake slices, apple or mince pie, and ice cream. Can be stored in the refrigerator.