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| Dutch Oven Recipes > Buttered Rum Sauce |
| 3/4 | cup whipping cream | 3 | Tbs. Captain Morgans Spiced Dark Rum |
| 3/4 | cup granulated sugar | 1/2 | tsp. pure vanilla extract |
| 1/4 | cup butter | 1 | cinnamon stick |
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Combine cream and sugar in an 8" Dutch oven; stir to mix. Add cinnamon stick. Cook using 10-12 briquettes bottom until mixture comes to a low boil, then reduce briquettes to 6 on bottom. Continue cooking for 1 to 2 minutes until sauce thickens slightly. Remove sauce from heat and stir in butter, rum, and vanilla. Use sauce warm. Yield: About 1 cup [ Back ] |
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