1 1/3 c. honey
1/3 c. rum
2/3 c. butter

In a 1 quart saucepan, combine all ingredients. Cook over low heat, stirring often until butter is melted (4 to 5 minutes). Serve warm over ice cream or fresh fruit. Store in refrigerator up to 2 months or in fryer up to 6 months. Yield 2 cups.