Hard Sauce Recipes

Steps:

• Put ingredients in a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate.
• Remove from refrigerator at least 1 hour before serving.

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.

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.

Steps:

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

Steps:

• Stir brown sugar and 3 tablespoons rum in heavy small saucepan over medium-low heat until sugar dissolves. Mix in tangerine peel. Cool to room temperature.
• Using electric mixer, beat butter in medium bowl until light. Add remaining 1 tablespoon rum, brown sugar mixture and powdered sugar and beat until well blended and smooth. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

Steps:

• Cream the butter and sugar together thoroughly. Beat in the spirit, a little at a time, until the mixture is quite smooth. Serve by spoonfuls over individual slices of pudding.

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.

Steps:

• Beat butter or margarine until light and fluffy, about 2 minutes. Sift confectioners' sugar into the butter. Add rum, vanilla, and nutmeg. Beat on high speed for 5 minutes. Serve at once over cake, or cover and refrigerate. Bring to room temperature before using if refrigerated.

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.

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.

Steps:

• Sift powdered sugar and set aside.
• Beat butter until soft.
• Gradually beat in the sugar until well blended.
• Beat in salt and vanilla.
• Beat in heavy cream .
• When sauce is very smooth chill thoroughly.
• Serve.