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Rum Sauce
Source: U.S. Department of Defence

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DESSERTS (SAUCES AND TOPPINGS) No.K 003 00
RUM SAUCE
Yield 100
Portion 2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
130 cal
12 g
0g
9g
25 mg
101 mg
18 mg
Ingredient
Weight
Measure
Issue
BUTTER
2-1/2 lbs
1 qts 1 cup
SUGAR,BROWN,PACKED
2-3/4 lbs
2 qts 1/2 cup
MILK,NONFAT,DRY
1-1/4 oz
1/2 cup
WATER
1 lbs
2 cup
FLAVORING,RUM
1-7/8 oz
1/4 cup 1/3 tbsp
Method
1
Melt butter or margarine; add brown sugar. Cook on low heat for 2 minutes, stirring constantly.
2
Reconstitute milk; add to sugar mixture. Cook, stirring constantly, until mixture comes to a boil.
3
Remove immediately from heat; cool 10 minutes.
4
Add rum flavoring; stir until well blended.



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Rum Sauce

Yield: 100 Portion: 2 Tablespoons
Calories: 130 cal
Carbohydrates: 12 g
Protein: 0g
Fat: 9g
Cholesterol: 25 mg
Sodium: 101 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
BUTTER 2-1/2 lbs 1 qts 1 cup
SUGAR,BROWN,PACKED 2-3/4 lbs 2 qts 1/2 cup
MILK,NONFAT,DRY 1-1/4 oz 1/2 cup
WATER 1 lbs 2 cup
FLAVORING,RUM 1-7/8 oz 1/4 cup 1/3 tbsp

Method:
1
Melt butter or margarine; add brown sugar. Cook on low heat for 2 minutes, stirring constantly.
2
Reconstitute milk; add to sugar mixture. Cook, stirring constantly, until mixture comes to a boil.
3
Remove immediately from heat; cool 10 minutes.
4
Add rum flavoring; stir until well blended.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/desserts_sauces_and_toppings/rum_sauce.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence