Ingredients:
4 Tablespoons Of Bacardi Light Rum
1 Cup Of Ghirardelli Premium Baking Chocolate Chips
1 Teaspoon Of Gourmet Mexican Pure Vanilla Extract
2 Tablespoons Of Blue Band Margarine
1/2 Cup Of Carnation Sweetened Condensed Milk
4 Tablespoons Of India Tree Dark Muscovado Sugar
1/8 Teaspoon Of Gefen Table Salt
Information:
Serving Size 8
170 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
This Bacardi Rum chocolate sauce recipe is excellent, especially when glazed over fresh baked chocolate cake. To kick off the recipe, please take out a small saucepan. Next pour in the Bacardi Light Rum, premium baking chocolate chips, pure vanilla extract, margarine, sweetened condensed milk, dark Muscovado sugar, and table salt. Briskly mix the contents together, then heat them over medium heat. Rapidly stir the sauce while the chocolate is melting, and then remove it from the burner once it begins to get thick and silky. This Bacardi Rum chocolate sauce can be used as a cake layer, cake frosting, cupcake frosting, fondue dipping sauce, or as the flavor base for hot or cold chocolate milk. Store the finished sauce in a tightly sealed Tupperware container in the refrigerator. It will usually keep for about one to two weeks. Thanks again for stopping by our website.
