Reviewed: May 17, 2013

This is good as is...but I have played with it a few times...I like to use spiced rum or amber rum and I add it with the milk..I also like to add some additional nutmeg.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tkilroy

Reviewed: Feb. 23, 2013

Too much alcohol. I reduced the amount and the sauce was delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Jan. 22, 2013

This has excellent texture (be sure you cook as long as specified). I used 1 tsp. rum extract in place of the actual rum because I don't keep rum in the house. It was a bit too sweet and the color was very pale. Next time I will half the sugar and use brown sugar instead.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FeedMySheep

Cooking Level: Intermediate

Living In: Nashville, Indiana, USA

Reviewed: Jan. 20, 2013

Delicious sauce! I added some chopped pecans for more holiday flair. Next time, I might try this with flavored rum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 1, 2013

It was tasty but a bit pale in colour. I used 2% milk and light rum. Next time I will use whole milk or half-and-half and I will cook the butter, sugar and cornstarch a little longer to caramelize it before adding the milk. It took 10 minutes to thicken up as I kept the heat close to medium but it worked well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Holand

Reviewed: Sep. 13, 2012

This was delicious. I served with pumpkin bread from this site and it was a hit! My changes: I split the sugar, white and brown...split the milk with half and half and split the rum, light and dark. This is a keeper!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jaxx926

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 28, 2012

Such a simple and fantastic sauce! I made the recipe as listed with two small changes. I double the recipes and substituted 1/3 of the rum with vanilla extract. I see others adding 1/2 & 1/2 and heavy cream for richness, but I am not sure that it needed it. Perfectly sweet without being overpowering. Thanks for a great tool in the toolbox!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rdlinville

Reviewed: Aug. 24, 2012

Excellent! Didn't have rum, so used brandy and vanilla. Subbed brown sugar for white. Added the brandy while mixture was boiling to tone down the alcohol taste. Yum! Excited to try over my choc bread pudding.

Was this review helpful? [ YES ]
0 users found this review helpful