I’m sure there are a thousand brilliant uses for this delightful sauce, but Mom always served it poured over a big piece of tart apple pie. A double boiler is easiest – I used a metal bowl over a pot of boiling water – and though it can be measured out ahead of time, you really do need to make it right before you wish to serve it – enjoy!
1 c. sugar
1/2 c. half and half
1/2 c. butter
Heat the sugar, cream and butter gently in a double boiler while whisking. As mentioned, I had the ingredients measured out, and the kitchen was hot so when I went to make the sauce, the sugar had pretty much already dissolved in the cream and melted butter. Continue to heat and whisk until the mix thickens a bit – it should coat the back of a spoon when it’s ready.
Add in 2 tablespoons of your favorite rum and 1 teaspoon of vanilla, give it a good stir and serve. DO NOT let it boil, it will separate and you’ll have to start over. For me, since the sugar had mostly dissolved, I only had to get the rum sauce warm to get it to thicken and come together – it’s brilliant at any temperature!