We strike just the right balance of boozy rum and sugar. A spot of butter rounds out flavors and keeps saturated fat in check.
Cooking Light DECEMBER 2009
1. Bring first 4 ingredients to a boil in a small saucepan. Remove from heat; cover and let stand 15 minutes. Strain mixture through a fine sieve over a bowl, reserving liquid; discard solids. Return water mixture to pan. Add rum and butter to pan; bring to a simmer over medium heat, stirring until butter melts. Serve immediately.
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