Mocha Rum Sauce - cooking recipe

Ingredients

6 oz. unsalted butter
1 1/3 c. granulated sugar
1 1/3 c. heavy cream
8 Tbsp. unsweetened cocoa, sifted
3 Tbsp. Myers dark rum
1/4 tsp. salt
4 tsp. instant coffee
1 tsp. pure vanilla extract

Preparation

Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons rum and salt.
Stir with a whisk to combine.
Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally.
Remove the saucepan from the heat.
Add the instant coffee, vanilla extract and the remaining tablespoon of rum; stir until smooth.
Allow to cool to room temperature before serving.