Hot Buttered Rum
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes Butter
2 cups vanilla ice cream, softened
Rum or rum extract
In 2-quart saucepan combine granulated sugar, brown sugar and
butter. Cook over low heat, stirring occasionally, until butter
is melted and sugar is dissolved, 6 to 8 minutes.
In large mixer bowl combine cooked mixture with ice cream.
Beat at medium speed, scraping bowl often, until smooth, 1 to
Store refrigerated up to 2 weeks.
For each serving, fill mug with 1/4 cup mixture, 1 ounce rum or
1/4 teaspoon rum extract and 3/4 cup boiling water. Sprinkle
Makes 16 servings (4 cups)
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O Lakes.