Instructions: For the Hot Buttered Rum Sauce: Stir the brown sugar and heavy cream in a small heavy saucepan over medium heat until the sugar is melted. Pour in the rum and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in the butter until melted. (This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.)

This recipe yields 1 1/2 cups.

Yield: 1 1/2 cups

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