HOT BUTTERED RUM
2 ¼ cups brown sugar 3 ½ cups powdered sugar 1 pound butter (don’t be a cheap skate and try to use margarine) 1 quart vanilla ice cream (that’s half of a half gallon)
Melt all ingredients together in a large saucepan over low heat until the sugars are dissolved. Put a generous ¼ cup of the mixture in a mug. Add one jigger of light or dark rum and top with boiling water. Mixture can be stored in the refrigerator or freezer. These are delicious but extremely rich. dpf

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