OButter Rum-This quick and easy rum sauce makes a fantastic compliment to any of the Bacardi Rumcakes.

• 1 cup light brown sugar, packed
• 3 tsp flour
• ¼ tsp salt
• ½ cup water
• 2 tsp butter
• 2 tsp rum flavoring
• ½ cup toasted pecans

Mix sugar, flour and water in a heavy saucepan and cook over a low heat until the sauce thickens-stir constantly to ensure a smooth consistency. Add butter and flavoring and chill to serve. Top with toasted pecans.

Select your favorite dark rum to infuse bonafide rum flavor into this sauce-a rum lover’s favorite!

• 2 cups milk
• 4 egg yolks
• ½ cup sugar
• 6 tbsp dark rum
• ½ cup heavy cream, whipped

Use a double boiler to scald milk, and then stir this into a second bowl of beaten eggs & sugar-stirring constantly.  Return your bowl to the top of the double boiler and cook at a simmering pace until the sauce thickens (coat the back of a spoon) Strain the sauce through a mesh strainer and leave to cool. Once cool, stir in rum and whipped cream and chill for serving

• 2 eggs yolks
• ¼ cup of granulated sugar
• 1 cup heavy whipping cream
• ¼ tsp vanilla extract
• 2 tbsp dark rum, brandy or grand mariner

Whisk eggs and sugar until light and fluffy, set aside. Scald cream and vanilla in a medium pan. Once cream begins to bubble on the outside of the pan, scrape the egg mixture into the cream. Cook over high heat for 2 minutes, stir constantly. Strain mixture and stir in rum. Serve at room temperature over cakes.

• 1 ½  cups milk
• 1/3 cup sugar
• 4 egg yolks
• 2 tbsp bourbon
• 1 tsp vanilla extract

Bring milk and sugar to boil in a medium saucepan.  Beat the egg yolks in a separate bowl until liquefied.  When milk boils, gradually whisk 1/3 of it into the yolks. Return the remaining milk to a boil over a low heat and whisk in the yolk mixture. Cook, whisking constantly, for 1 minute to cool. Strain through a fine sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and vanilla. Serve warm.

• 1-1/2 cups milk
• 3 egg yolks
• ¼ cup sugar
• ½ tsp vanilla extract
• ½ tsp rum extract

Heat the milk in a heavy saucepan until bubbles appear around the edge.  While heating, stir occasionally so the milk does not burn to the bottom, in a separate bowl, beat the egg yolks slightly. Stir in the sugar, do not beat. Gradually stir the hot milk into the eggs a little at a time, tempering them, and then return the entire mixture thickens. Cool, only slightly, and will coat a clean metal spoon with a thin, creamy film. Cool slightly, and then stir in the vanilla and rum extracts. Serve warm.

• 2 firm-ripe medium bananas
• 1 stick (1/2 cup) unsalted butter, cut into pieces
• ¼ cup packed light brown sugar
• ¼ cup light or amber rum

Cut bananas crosswise into 1/3-inch thick slices. Melt butter in a 1-quart heavy saucepan over moderate heat, then add brown sugar and cook, whisking, until smooth and combined well, about 1 minute.  Add rum and bananas, then simmer, stirring occasionally, 2 minutes

• 4 cups fresh cherries,
• 1 cup sugar
• ¼ cup rum or brandy
• 1/3 cup cherry preserves

Mix cherries with sugar in heavy large saucepan and allow standing for about 2 hours, or until juice forms. Bring the mix to a boil and allow to thicken slightly over a moderate heat. Remove from heat and stir in the brandy. Mix in the Cherry preserve and serve wither hot or cold.

This rich chocolate sauce is not for the faint at heart, think {decadence} at its best.

• 1 cup semi sweet chocolate chips
• ¾ cup whipping cream, stirring constant
• 1 tsp vanilla

In a small saucepan over a low heat, heat chocolate chips and whipping cream, stirring constantly.  Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in a vanilla.

Serve this vanilla sauce with bread pudding or any other dessert.

• ½ cup sugar
• 1 tbsp cornstarch
• 1  cup boiling water
• 2 tbsp butter
• 1 tsp vanilla extract
• Dash salt

In small saucepan combine sugar and cornstarch. Stir in 1 cup boiling water. Simmer, stirring constantly, for 5 minutes. Stir in 2 tbsps butter, vanilla extract and salt, blend well. Serve vanilla sauce warm with your favorite pudding or other dessert. Add a dash of nutmeg or allspice for extra flavor.

• ¾ cup butter
• 1 cup packed brown sugar
• ½ whipping cream
• 1 tbsp corn syrup

Melt butter, in a small saucepan. Stir in brown sugar, whipping cream and corn syrup. Cook and stir over low heat until mixture comes to a boil. Cool slightly. Makes about 1 ½ cups.

• 4 egg yolks
• 1/3 cup sugar
• 1/8 tbsp salt
• 2 cups Milk
• 1 tsp vanilla Extract

In a heavy 2 quart saucepan over a low heat or in a double boiler over a hot, not boiling water, with whisk, beat egg yolks, sugar and salt.  Gradually stir in milk and cook.  Stirring consistently, until thick…about 25 minutes. Stir in vanilla and serve warm.

• ½ cup white sugar
• ½ cup brown sugar
• ½ cup heavy cream
• ¾ cup butter1 tsp. vanilla extract

Mix first four ingredients and bring to a boil.  Cook only to a softball stage and use a candy thermometer for best results. Remove from heat and add 1 tsp of vanilla. Cool add serve with whipped cream.

Variations: Add ½ tsp ground cinnamon. Add 2 tbsp fresh coffee. Add 1 tbsp bourbon or rum.

• 1 cup (about ¼ pound) dried pitted red tart cherries(available at specialty food shops)
• ¼ cup sugar
• 1 tsp ground ginger
• 1 ¼ tbsp cornstarch dissolved in 1 tbsp cold water
• 3 tbsp brandy
• Ice cream as complement

Mix the cherries, the sugar, the ginger and 1 ½ cups water and simmer the mixture for 8 to 10 minutes or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer whist stirring, for about 2 minutes. Remove from the heat. Heat the brandy in a separate small saucepan over moderate heat, ignite it carefully and pour it over the cherry sauce.  Let the flame subside, shaking the pan and serve the sauce warm over the cake.

• 1-15oz can sweetened cream of coconut
• 6 tbsp unsweetened cocoa powder
• ½ tsp vanilla extract
• ½ tsp coconut extract
• Pinch of salt

Bring cream of coconut and cocoa to simmer in heavy medium sauce over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt, whisk to blend. Serve at room temperature.

• 1 cup shipping cream
• ½ cup light corn syrup
• 6 ounces semisweet chocolate chopped
• 6 ounces bittersweet (not unsweetened) chocolate, chopped.

Mix the cream and corn syrup in a heavy saucepan and simmer. Remove from the heat before adding the chocolate until it has all melted. Serve warm, bring cream and corn syrup to simmer in heavy medium saucepan. Remove the heat

• 1 ½ cups of heavy cream
• frac34; cups unsalted butter, softened
• ¾ cups packed light brown sugar
• 3 tbsp Armagnac

In a heavy saucepan simmer cream with butter and brown sugar, stirring 3 to 4 minutes, or until slightly thickened.  Remove pan from heat and stir in Armagnac. Serve warm over cakes.

• 1 cup (packed) golden brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons dark rum
• 2 tablespoons dark corn syrup
• 3/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg

• 6 ounces good quality white chocolate(such as Lindt or Baker’s)
• 1 ½ cups whipping creamPlace chocolate in small bowl.

Bring cream to boil in a heavy small saucepan. Pour cream over chocolate, whisk until smooth. Serve warm over cakes.

• 3 large egg yolks
• ¼ cup sugar
• 1 cup whipping cream
• 1 tsp instant coffee powder
• 1 ½ tbsp coarsely ground espresso beans

Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes.  Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into 1/3 of the yolk mixture.  Return mixture to same saucepan of cream. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil. Add coffee powder, stir until dissolved. Stir in ground espresso beans. Serve