Recipe and photo by Tal Ronnen for Gardein
- 1 cup grade B organic maple syrup
- 4 tablespoons Earth Balance vegan butter
- Sea salt
- 1 tablespoon dark rum
Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.
Cool to room temperature, then transfer to a squeeze bottle.
If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.