Butter Sauce

Four ingredients. One saucepan. Twenty minutes.

Sugar, butter, and half-and-half simmer together until everything melts into a glossy, pourable sauce, then a splash of rum extract adds that warm, boozy note without any actual alcohol.

It’s the kind of sauce that turns plain pound cake into something worth talking about.

Drizzle it over bread pudding, warm apple crisp, French toast, or just about anything that needs a little liquid luxury.

Pro Tips

• Stir occasionally while heating but don’t let it boil hard or the sauce can break
• Swap rum extract for vanilla or almond extract for a different flavor profile
• Use evaporated milk instead of half-and-half for a slightly thicker, more caramelized result
• Store leftovers in the fridge and reheat gently; it thickens as it cools