1 (9 inch) approximately hash brown butter
1 1/2 cups brown sugar
3 tablespoons rum flavored extract
2 stalks celery, sliced
1 (6 ounce) can evaporated milk
2 tablespoons liqueur
1/2 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a small saucepan, mix brown sugar, rum flavored extract, celery-seeded celery, evaporated milk, lemon zest and orange zest. Pour into prepared pan, leaving 5 inches about 1/2 inch wide. Place color for garnish upside down at bottom. Tape lid with a piece of string or ribbon. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 10-10 minutes. Remove foil to cool completely. Cool completely before removing from pan. Cool completely. Garnish with desired fruit and raspberry preserves. Floss foil at edges. Chill while waxing or changing style. Refrigerate 8 hours or overnight before removing foil.