Maple Rum Sauce
Use this delectable sauce with steamed puddings and gingerbread, or over ice cream.
NotesIf you wish to omit the rum or brandy, replace it with additional maple-flavored pancake syrup.
For smaller quantities, halve the recipe and microwave on High for 2 ½ to 4 minutes or until sauce boils and thickens.
Makes2 cups (500 mL)
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, sweet
Type of Dishdessert sauce, sauces
- 2/3 cup (150 mL) packed brown sugar
- 2/3 cup (150 mL) maple-flavored pancake syrup or pure maple syrup
- 2 tbsp (25 mL) cornstarch
- ¼ cup (50 mL) dark rum or brandy (see Notes)
- 2 tbsp (25 mL) butter
- 4-cup (1 L) glass measure or casserole dish
In glass measure, combine ¾ cup (175 mL) water, brown sugar and maple-flavored syrup. Blend in cornstarch until smooth.
Microwave, uncovered, on high for 4 to 6 minutes, stirring once, until sauce comes to a full boil and thickens.
Stir in rum and butter until melted. Let cool. Place in covered container and refrigerate until ready to use. Store for up to 1 week.
2004 Johanna Burkhard