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 |
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
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