• 1 stick (1/2 cup) butter
• 3/4 cup confectioner's sugar
• 2 Tbsp maple syrup
• 1/4 cup water
• 3 Tbsp light rum (can use 1 teaspoon rum flavoring)
• 1/2 cup finely chopped pecans

1. Heat butter over low heat until golden brown. Let cool.
2. Add confectioner's sugar, using wire whisk to mix smooth.
3. Stir in syrup and water. Heat to boiling. Boil and stir one minue. Cool slightly. (The sauce thickens as it cools.)
4. Stir in rum and pecans.

Makes approximately 1½ cups sauce.

Excellent topping for Praline Parfaits or plain pound cake.

(Cotton)