I was happily surprised by how good this sauce is. I am somewhat familiar with the "hard sauce" recipes out there that are really just soft butter and powdered sugar. This sauce is WAY better. This is a doubled version of one I found on Taste of Home. It makes about 3 cups. I served it warm, in a pitcher, for folks to drizzle over a fruitcake and a pear gingerbread (recipes to follow). Since it is essentially a thin pudding, you'll want to prevent a skin from forming if you don't use it right away. Mine stayed warm, so I just put a smidgen of butter on top and let it melt over. If you were to refrigerate it, that would leave an unsightly film, unless you plan to re-heat the sauce. I would also consider different spices, perhaps an apple pie spice mix, or lots of ginger?
2 c sugar
1/4 c flour
1/2 t nutmeg
1/4 t allspice
2 c water
1/4 c butter (salted)
2 t vanilla
1/2 t rum extract
Mix the sugar, flour and spices in a medium saucepan. Slowly add the water, whisking until smooth. Heat while stirring, to boiling, then simmer 2 minutes. Remove from heat and add the butter and extracts and stir until incorporated.