Yield:
Makes about 1 1/2 cups
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Directions
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In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
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Remove pan from heat, and stir in rum. Let cool to room temperature.
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