Rum-Butter Sauce
Dec 27, 2013 | by Becky Oeltjenbruns
The perfect, vintage treat
Entertaining this time of year can often be challenging: whether it’s prepping for a big group or a more intimate gathering, you may feel your stress levels rise. So what’s a vintage maven to do?? We here at Cause A Frockus love to look at the past for inspiration. Pouring over retro cookbooks is one of our hobbies and we found a very yummy, versatile option for your yuletide get togethers…
This rum-butter sauce is excellent served over ice cream (with angel food cake or pound cake on the side) as well as in warm coffee, making it perfect for these cold winter months.
Our recipe comes from the 1958 edition of Good Housekeeping’s “Book of Ice Creams and Cool Drinks.” If you are ever lucky enough to find this pamphlet at your favorite vintage shop – grab it! These treats may predate online reviews, but we guarantee you’ll find every recipe a hit with your party-goers.
Rum-Butter Sauce
Ingredients
- 3/4 cup granulated sugar
- 1/8 teaspoons salt
- 1/2 cup white corn syrup
- 1/4 cup butter or margarine
- 1 cup light cream
- 1/2 teaspoons vanilla extract
- Rum to taste; or 2 teaspoons rum extract
Directions
In a saucepan, combine sugar, salt, syrup, butter, and 1/2 cup cream. (If using candy thermometer, set in place.) Cook slowly, stirring frequently, to 250 degrees Fahrenheit, or until a little mixture in cold water forms hard ball.
Add 1/2 cup cream; cook to 216 degrees Fahrenheit, or until a little mixture in cold water forms thread. Remove from heat; add vanilla and rum. Delicious over coffee or vanilla ice cream.
Makes 4 servings.
Rum-Butter Sauce, over pound cake and ice cream
Notes from Betty Jo
Ingredients
- We used butter rather than margarine
- As pictured, we used regular rather than heavy whipping cream for the light cream
- We included 2 teaspoons of rum and we recommend using Bacardi Select
Thermometers
- While we did not have a candy thermometer, our meat thermometer went to the required temperature ranges.
- We did not keep the thermometer in the pan, but instead periodically checked in on it, while stirring.
- Once it reached the required 250 mark, we immediately reduced the heat slightly and stirred in the remaining cream. At this point, we removed the saucepan from the burner all together and added the vanilla and rum.
Cause a Frockus would like to thank our tremendous resources: Good Housekeeping and friends always willing to try new things.
For our readers: Share with us your favorite vintage recipes!