Hard Sauce Recipes

OLD-FASHIONED PLUM PUDDING AND HARD SAUCE

Steps:

• Generously grease 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.
• With pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture. Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly.)
• Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled. Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.
• Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil. Reduce heat to low; cover Dutch oven. Simmer 2 1/2 to 2 3/4 hours or until toothpick inserted in center comes out clean. Add boiling water as needed.
• Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line 10-oz. custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup. Cover; refrigerate until serving time.
• Remove pudding from Dutch oven; cool in mold for 1 1/2 hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate. Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

HARD SAUCE

Steps:

• In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with spice cake. Refrigerate leftovers.

BRANDY BUTTER (HARD SAUCE)

Steps:

• Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

HARD SAUCE

Steps:

• In a medium mixing bowl, cream together the butter and sugar. Beat in by degrees the brandy and a drop of almond essence.

HARD SAUCE

Steps:

• Mix together the sugar, butter, vanilla and egg in a saucepan set over medium heat. Cook, stirring, until the sugar melts. Add the brandy and stir for 1 minute. Add the nutmeg and orange zest, and serve warm.

HARD SAUCE FOR CAKE

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 15 minutes until smooth, thickened and clear. Remove from the heat; stir in vanilla and butter. Serve warm over cake.

HARD SAUCE

Steps:

• Cream butter and icing sugar until light and almost white.
• Slowly drizzle in brandy continuing to beat.
• Serve with hot Christmas pudding.

HARD SAUCE

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the vanilla and brandy or Cognac; beat until combined. Transfer to a serving dish, and cover with plastic wrap. Refrigerate until ready to serve.

HARD SAUCE

Steps:

• Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together. Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts. Serve on warm pie. Yum!

HARD SAUCE FOR BREAD PUDDING AND OTHER DESSERTS

Steps:

• Gather the ingredients.
• With a standing or hand-held mixer , beat the softened butter until creamy.
• Add the powdered sugar and mix while scraping the sides of the bowl, so the sugar and butter come together evenly.
• Add the vanilla extract, brandy, rum, or whiskey, and spices.
• Mix, scraping the sides again, to combine.
• Spoon the sauce into a bowl.
• Serve immediately and enjoy.