Sc Hot Buttered Rum Batter

from Smuggler's Cove

• 1 Teaspoon of Ground Cinnamon
• 1 Teaspoon of Ground Nutmeg
• 1 Teaspoon of Ground Black Pepper
• \frac{3}{4} Teaspoon of Ground Cloves
• \frac{1}{2} Teaspoon of Ground Allspice
• \frac{1}{4} Teaspoon of Ground Anise Seed
• 2 Cup of Salted Butter
• 4 Cup of Packed Golden Brown Sugar
• 2 Tablespoon of Brer Rabbit Mild Molasses
• 1 Teaspoon of Vanilla Extract

Combine the cinnamon, nutmeg, black pepper, cloves, allspice, and anise seed in a small bowl and set aside. Melt the butter in a saucepan over low heat. Add the sugar and stir. Add the molasses and vanilla extract and stir. Finally, stir in the spice mixture. At first, as you stir to combine, the butter will form a separate layer. continue to stir over low heat until all the ingredients combine, including the butter, about 15 minutes. Remove from the heat. let cool slightly. While still warm and malleable, pour the batter into a storage container. Let cool completely, then seal air-tight, and store in the refrigerator where it will keep until the expiration date of the butter used to make it; note that date before you start the recipe.