Reviews (2)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
6
3 star values:
11
2 star values:
6
1 star values:
4
Martha Stewart Member
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Martha Stewart Member
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Back to Michel’s Hot Buttered Rum Sauce
All Reviews for Michel’s Hot Buttered Rum Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Michel’s Hot Buttered Rum Sauce
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
1/2 cup light-brown sugar
1/2 cup heavy cream
1/2 cup dark rum
2 tablespoons unsalted butter, chopped
Cook's Notes
This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.
Gallery
Michel’s Hot Buttered Rum Sauce
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Michel’s Hot Buttered Rum Sauce
Michel’s Hot Buttered Rum Sauce
Michel’s Hot Buttered Rum Sauce
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 1/2 cup light-brown sugar
- 1/2 cup heavy cream
- 1/2 cup dark rum
- 2 tablespoons unsalted butter, chopped
Directions
In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.
Cook's Notes
This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.
Cook’s Notes
This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.
Reviews (2)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
6
3 star values:
11
2 star values:
6
1 star values:
4
Martha Stewart Member
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Martha Stewart Member
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Reviews (2)
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
6
3 star values:
11
2 star values:
6
1 star values:
4
Add Rating & Review
32 Ratings
5 star values:
5
4 star values:
6
3 star values:
11
2 star values:
6
1 star values:
4
32 Ratings
5 star values:
5
4 star values:
6
3 star values:
11
2 star values:
6
1 star values:
4
32 Ratings
5 star values:
5
4 star values:
6
3 star values:
11
2 star values:
6
1 star values:
4
- 5 star values:
- 5
- 4 star values:
- 6
- 3 star values:
- 11
- 2 star values:
- 6
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Martha Stewart Member
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Rating: Unrated
All Reviews for Michel’s Hot Buttered Rum Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Michel’s Hot Buttered Rum Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
