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Hard Sauce and What to Put it On

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Clara Bow:
I need a recipe for hard sauce...doesn't it go on bread pudding? I've always wanted to try it...thanks!

kkl123:
I prefer the sort where you cream the butter and mix in the sugar and brandy.  The second sort is melted butter, then stir in the sugar and brandy.  Either way, imho,
there are better ways to spend your calories.

creamed butter hardsauce

1/2 c unsalted butter
1/2 c powdered sugar
3 Tbsp brandy (or rum, or whisky, or liqueur)

Cream butter and sugar together thoroughly.  Add brandy and beat again.  Store refrigerated until used.  Serve at room temperature, typically over a warmed pudding.
              *************

melted butter hardsauce

3 Tbsp unsalted butter, melted
3/4 c powdered sugar
3 Tbsp brandy (or rum, or whisky, or liqueur)

Melt butter; remove from heat and stir in sugar and flavoring.  Serve warm.

ImperfctMe:
I always had it on plum pudding or other rich, fruity cakes. All that booze and sugar cuts the dried fruit stuff. My sister and I used to try to get spoonfuls of it just plain. I can see where adults might not like it as much as children do - it's like eating Oreo cookie filling with some brandy added to it!

Bethalize:

--- Quote from: kkl123 on January 04, 2007, 12:40:31 AM ---creamed butter hardsauce

1/2 c unsalted butter
1/2 c powdered sugar
3 Tbsp brandy (or rum, or whisky, or liqueur)

Cream butter and sugar together thoroughly.  Add brandy and beat again.  Store refrigerated until used.  Serve at room temperature, typically over a warmed pudding.

--- End quote ---

That's hard sauce? No, that's brandy butter!

Have it on mincemeat tarts and pies. And Christmas pudding of course.

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