I need some advice as to which time of rum I should use when making a home-made butter rum sauce. It will be incorporated into other baking, and possibly as a sauce served drizzled over a cake for presentation.
Does dark rum have a more molasses-type flavour over the clear rums?
Actual brand names would be helpful! Cheers
2007-09-13
01:23:06
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8 answers
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asked by
dworld_1999
5
in
Food & Drink
➔ Cooking & Recipes
Thank you everyone for your answers. I should have said in my original question that I wouldn't use (actually detest) any kind of spiced rum. :o)
2007-09-13
07:23:40 ·
update #1