Brandied Hard Sauce Recipes

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.

CHRISTMAS BRANDY SAUCE

Steps:

• Serve the sauce poured over the top of individual slices of pudding.
• Enjoy.

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.

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:

• 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.

BRANDIED HARD SAUCE

Steps:

• 1. Cream the butter thoroughly, then beat in sugar slowly until well blended and fluffy.
• 2. Add vanilla,brandy and salt and mix well.
• 3. Chill in its container.

BRANDY SAUCE

Steps:

• Prepare an ice-water bath; set aside. In a medium bowl, lightly beat egg yolks.
• In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.