Rum Sauce |
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1/2 pound confectioners' sugar
1/2 pound butter
2 tablespoons spiced rum
1/2 teaspoon vanilla extract
3 eggs, beaten
Melt butter, add sugar and stir thoroughly over heat until mixture is of a uniform consistency. Add rum and vanilla extract; mix well. Remove from heat. Temper eggs with a little of the sauce, then add eggs to the sauce, stirring constantly, until thick and smooth.
Serve warm.