Step 1

Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon.

Step 2

TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.

Step 3

Remove from the heat. Let it cool for about 30 minutes, it will thicken more as it cools.

Step 4

Store any unused (and cooled) butter rum sauce in an airtight container in the fridge for up to 2 weeks. A mason jar works nicely!

Step 5

To reheat the butter rum sauce right out of the fridge place it in a saucepan over low heat for about 5 minutes (less if you are only warming 1 or 2 portions), stirring occasionally. Once it has darkened in color and is the right consistency pull it from the heat.

Step 6

This butter rum sauce is amazing drizzled over spiced apple cake, apple crostata, apple nachos, or over ice cream!