Liturgical Year : Recipes : Hard Sauce

Catholic Recipe: Hard Sauce

INGREDIENTS

1 cup butter, unsalted, softened
3 cups Confectioner's Sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup brandy, cognac, dark rum, or orange juice
1 egg yolk
grated zest of 1 orange (optional)

Details

Prep Time: 2 hours

Difficulty: ★☆☆☆

Cost: ★★★☆

For Ages: All

Origin:

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Similar Recipes (1)

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Feasts (1)

This is a sweet hard sauce to accompany recipes such as plum pudding. Most people serve both a hard sauce and another liquid sauce.

DIRECTIONS

Cream butter. Add Confectioner's sugar gradually, and beat until light and fluffy. Add vanilla, liquor of your choice and egg yolk and process until smooth. Transfer to serving bowl. Can be served immediately warm, or can be refrigerate until firm. Bring to room temperature before serving. Makes 2 cups. Suitable for Plum Pudding.

Sauce can be put into a pastry bag and used to decorate Plum pudding. Make rosettes, and decorate with green leaves and candied fruit.