1tablespoondark rumup to 2 tablespoon for stronger flavor. (could sub 1 teaspoon rum extract if you prefer to not use alcohol)
Instructions
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.
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.
Remove from the heat. Let it cool for about 30 minutes, it will thicken more as it cools.
Storing
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!
Reheating
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.