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About this recipe:
This rum butter recipe is basically my brandy butter recipe, except with dark rum. A very easy and delicious accompaniment.
175g unsalted butter, cubed
150g dark brown soft sugar
90ml dark rum
- Cube the chilled butter about a half hour before starting, so that it is almost room temperature.
- Beat the butter for 1 minute. Add the sugar and beat together until pale and fluffy. Add the rum a teaspoon at a time, beating constantly.
- Spoon the rum butter into a serving bowl and chill. Cover with cling film if not serving the same day.
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