How to Make Hard Sauce

Hard sauce is a rich, very sweet sauce used on traditional puddings and dense cakes. It takes no time to make, and will keep for several weeks. This recipe makes just under a cup of sauce, which is enough for six to eight people. Just a drizzle of this goes a long way.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 tsp. vanilla
• 1 tbsp. half-and-half
• 2 tbsp. brandy
• 1/4 c. unsalted butters
• 2/3 c. confectioners' sugar
• 2/3 c. confectioners' sugar
• 2 tbsp. brandy
• 1/4 c. unsalted butters
• 1 tbsp. half-and-half
• 1/4 tsp. vanilla

1. Beat the butter with an electric mixer (preferred) or by hand until it is light and fluffy and has turned pale in color, about 5 minutes.

2. Add the sugar a little at a time, stirring continuously, until incorporated.

3. Add the brandy, half-and-half and vanilla, stirring continuously until well blended (the sauce should be smooth).

4. Serve at room temperature, or cover and refrigerate until needed. If chilled, let the sauce come up to room temperature before serving.

Tips & Warnings

• You can modify the flavor of this basic sauce many ways. Try adding citrus oil or grated citrus peel, or use a flavored brandy or dark rum.
• If you use brown sugar as a flavoring agent, the sauce is known as Sterling sauce; use dark brown sugar for this.

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