Butterscotch-<WBR>Rum Sauce
3/4 cup dark brown sugar
1/2 cup water
14 oz. can sweetened condensed milk
4 tsp. instant espreso coffee
1/4 cup dark rum
1 tsp. vanilla
In a small heavy saucepan, combine sugar and water; heat slowly to
boiling, stirring constantly. Cook, without stirring, to 230F on a
candy thermomter (Syrup spins a soft 2" thread when dropped in cold
water). Remove from heat.
In a medium-size bowl, blend hot syrup very slowly into sweetened
condensed milk, stir in coffee, rum and vanilla. Pour into hot
sterilized jar.
Makes 2 cups.