Butter Rum Sundae

In saucepan, brown 4 Tbsp butter or margarine; remove from heat. Blend in 2 Tbsp light corn syrup and half of package of creamy white frosting mix; add remaining mix and gradually stir in 1/3 cup evaporated milk. Heat, stirring constantly. Remove from heat; add 1/4 cup rum and 1/2 cup chopped pecans. Serve over vanilla ice cream.

Yield: 2 cups

NOTE: To reheat, add either a little more rum or milk.