Hard Sauce

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Sauce

Ingredients

  • 1/2 cup softened butter (1 stick, 1/4 pound)
  • 2 cups powdered (confectioner’s) (there’s no need to sift unless it’s got lumps)
  • 2 Tablespoons (1/8 cup) brandy, whiskey, or rum

Directions

  1. Beat the butter until it’s fluffy.

  2. Continue to beat as you add 1 cup of the powdered sugar and 1 Tablespoon of the liquor.

  3. Add the final cup of powdered sugar and the final Tablespoon of liquor and beat the mixture until smooth.

  4. Check for consistency. This Hard Sauce should be fairly thick, but still pourable. If it’s too thin, beat in more powdered sugar. If it’s too thick, add a bit more liquor.

  5. Store the Hard Sauce in a tightly-covered container in your refrigerator until thirty minutes or so before using it on your Minnesota Plum Pudding.

Email to a friend | Print this recipe | Back