Hot Buttered Rum

1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water

1. Combine sugar, brown sugar and butter in a 2-quart saucepan.
2. Cook over low heat until butter is melted.
3. Combine cooked mixture with ice-cream
4. Store refrigerated up to 2 weeks or frozen up to one month.
5. For each serving, fill one-quarter of a mug with mixture.
6. Add one ounce rum and three-quarters of a cup of boiling water.