Rum Syrup

SL '95 Cookbook

Yield: 0 servings ( Serving Size: Yield: 1 1/4 cups )
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  • *Substitute 1/2 tsp. rum extract
  • 2 tablespoon(s) butter or margarine
  • 2 tablespoon(s) light rum*
  • 1 cup(s) pure maple syrup


  1. 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.

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