Newfoundland Hard Sauce

1 cup brown sugar
1/3 cup butter
1 can heavy cream (170 ml)
1 tbsp rum (Screech)

Cream together sugar and butter. Add cream and rum. Allow to set in the refrigerator for 2 hours. Delicious on fruit cake and steamed pudding.

This recipe comes from my grandmother Muriel Veda Coates (b. Upper Gullies, 1906) who probably got it from her mother LeDrew (b. Kelligrews, 1877).