Caramel-Rum Glaze

Perfect on the Mini Pumpkin-Molasses Cakes or Mini Pumpkin Cakes...If no evaporated milk is on hand, use half-and-half cream.

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup  firmly packed brown sugar
• 1⁄2 cup butter
• 1⁄4 cup evaporated milk
• 1  cup powdered sugar, sifted
• 1  tablespoon rum

Directions

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
2. Remove from heat; gradually whisk in powdered sugar and rum until smooth.
3. Whisk gently 3 to 5 minutes or until mixture begins to cool, thickens slightly, and lighten in color a bit. Use immediately before it hardens.