Rum Syrup
SL '95 Cookbook
Yield: 0 servings ( Serving Size: Yield: 1 1/4 cups )
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Ingredients
- *Substitute 1/2 tsp. rum extract
- 2 tablespoon(s) butter or margarine
- 2 tablespoon(s) light rum*
- 1 cup(s) pure maple syrup
Preparation
- Combine ingredients in a saucepan; cook over low heat until heated, stirring often.
March 2011
This recipe is a personal recipe added by pjhswls and has not been tested or endorsed by MyRecipes.
Rum Syrup Recipe at a Glance
- COURSE: Breakfast/Brunch
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