brandy-butter-hard-sauce

Brandy Butter (Hard Sauce)

7 Reviews Add a Pic
Emma Brown-Beresford
Recipe by  Emma Brown-Beresford

“This is a traditional sauce to be served with Plum Pudding. Yummy served later on hot raisin toast.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. 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.

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Reviews (7)

Rate This Recipe
Mollycurls77
51

Mollycurls77

Excellent. I piped this into rosettes on a parchent lined baking sheet and stuck them in the freezer. Served them with plum pudding and a brown sugar sauce.

CSANDST1
34

CSANDST1

This is delicious. I'd never had hard sauce before and didn't know what to expect. I used bourbon because that was what I had on hand. Don't be confused by the word "sauce." This comes out as a spread. I served this with Chocolate Plum Pudding found on this site.

KITTENWITHAWHIP
31

KITTENWITHAWHIP

The texture and flavor were excellent until I started putting in the zest. The orange flavor was overwhelming to my Plum Pudding, and the brandy curdled the mix. No one else had curdling trouble so that must just be me, I didn't take a star off for that. I can see how this sauce would be delicious on cinnamon rolls but it was just too much for plum pudding. Leaving out the juice and zest and adding the brandy a little at a time to taste would have yielded a perfect sauce. Oh well. Next time!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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