Myers Rum Sauce

By mhatkinson

Ingredients

• 1/2 pound butter
• 1 pound sugar
• 3 oz. Myers Rum
• 5 tempered eggs

Preparation

Step 1

Melt butter in a 2-quart saucepan over medium heat. Add sugar, stirring constantly until sugar melts into the butter. Add rum carefully; it might ignite. Slowly add tempered eggs, stirring constantly. Cook for an additional 30 minutes and then remove from heat. Strain through a sieve.

Note: To temper eggs: Place eggs, in their shells, in hot tap water (approximately 120 degrees) for 2 minutes. Remove the eggs from water and crack them into a separate mixing bowl. Whisk the eggs.