3/4 c  Unsalted butter
1 1/3 c  Sugar
1 1/3 c  Whipping cream
1/2 c  Cocoa
3 tb Dark rum, divided
1/4 ts Salt
1 tb + 1 t instant coffee
1 ts Vanilla extract

Melt butter in a heavy saucepan over medium heat. Stir in sugar, whipping
cream, cocoa, 2 tablespoons rum and salt. Bring to a boil; reduce heat, and
cook 5 minutes, stirring occasionally. Remove from heat, and stir in coffee
granules, vanilla and remaining 1 tablespoon rum. Cover and refrigerate.
Let stand at room temperature 30 minutes before serving.