Maple Sauce

1. 1

   Melt butter in a medium saucepan over low heat.

2. 2

   In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter.

3. 3

   Whisk in icing sugar until smooth, then maple syrup and rum.

4. 4

   Pour back into saucepan and set over medium heat. Stir often, just until mixture starts to bubble.

5. 5

   Immediately pour into a small pitcher.

6. 6

   Serve over squares of gingerbread.

7. 7

   Sauce will keep well, covered and refrigerated, up to 3 days.

8. 8

   Reheat in a low microwave until warm.

No additional tips available.