Culinary Insitute of New Orleans

Rum Sauce
Serves 20 (2 ounce portions)

8 oz. Dark Brown Sugar
8 oz. Corn Syrup
4 oz. Rum
1 lb. Butter, melted

In a sauce pan on medium heat, melt butter and add brown sugar. Cook for 5-6 minutes until sugar granules are incorporated into the butter. Now add corn syrup and rum. Simmer for 5 minutes to allow alcohol to burn off, then serve.