Candied Doughnuts

Preheat the oven to moderate temperature (170°F)

Lightly butter 4 large baking sheets, 44 cm x 30 cm, with 1/2 tablespoon of butter or margarine and reserve

Also butter the handle of a wooden spoon with a little leftover butter

Melt 6 tablespoons of butter or margarine in a medium-sized saucepan over low heat, whisking constantly until melted

Remove from heat and add sugar, Karo, grated ginger (if using), and lemon juice

Whisk well

Continue whisking until the mixture is smooth and creamy

Plop this mass onto the prepared baking sheet with 1 tablespoon of butter or margarine, leaving about 15 cm between each dollop

Bake in the preheated oven for 15-20 minutes, or until golden brown

If you don't have 4 large baking sheets, you can bake one at a time without worrying about the dough hardening

Turn off the oven and leave the door slightly ajar to prevent the dough from cooling too quickly

Remove each mass one by one, rolling it immediately onto the wooden spoon handle to form a candied doughnut

Gently remove the candied doughnut from the spoon handle and repeat the process with the remaining masses, re-buttering the handle as needed to prevent sticking

Beat heavy cream until it reaches a whipped consistency

Add rum and mix well

Pipe this mixture into a piping bag and fill the candied doughnuts.