This sauce is delightful over apple pie, bread pudding or ice cream
5 1/3 TBSP butter
1 cup light brown sugar, tightly packed
2 TBSP light corn syrup
1/4 cup raisins, plumped
2 TBSP white rum (flavored, if desired)
1. Melt butter in a sauce pan
2. Stir in brown sugar and stir until combined
3. Add syrup, rum and raisins
4. Stir constantly until thoroughly mixed
5. Bring to a boil for at least one minute to cook off the alcohol
6. Remove from heat, and spoon over your food item
The raisins need to be rehydrated, or plumped up, before adding to the sauce, so they are juicy and tender. I just place them in a bowl, covered with about 1/2 an inch of water, at least thirty minutes before cooking the sauce.
For other versions of this sauce see general purpose raisin sauce, and our version for preparations using ham.