Myers Rum Sauce

Ingredients and Instructions

1/2 lb butter (not margarine)

1 lb. Sugar

3 oz Myers Rum

5 tempered eggs***

Melt butter in a 2 quart saucepan over medium heat. Add sugar stirring, constantly until sugar melts

into the butter. Add rum carefully, it might ignite. Slowly add tempered eggs, stirring constantly.

Cook for an additional 30 minutes and then remove from heat. Strain through a sieve.

**Myers Rum is a very dark Jamaican Rum. It has a full-bodied flavor and smell. Use the original

dark. It is readily available in most super markets and liquor stores. If it should happen you can’t find

it look for an English Rum such as Prussers.

*** To temper eggs: Place eggs, in their shells, in hot tap water (approximately 120 degrees) for 2

minutes. Remove the eggs from water and crack them in a separate mixing bowl. Whisk the eggs.