Mix all ingredients in 1 1/2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly until slightly thickened. Serve warm. Store covered in refrigerator. * You can use 2 tsp. Rum extract instead of the rum. ** Use this sauce on fresh fruit, ice cream or pound cake. Yield: 2 cups Typed in MMformat by cjhartlin@msn. Com