Hard sauce and variations
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| tablespoon | Butter | |
| 1 | cup | Confectioners' sugar |
| 1 | teaspoon | Boiling water |
| Few grains salt | ||
| 1 | teaspoon | Vanilla |
Directions
Cream butter and sugar together thoroughly. Add boiling water, salt and vanilla. Beat until smooth and fluffy. BRANDY HARD SAUCE: Use about 2 T.of brandy, or to taste, instead of vanilla ORANGE HARD SAUCE: Use 2 t. grated orange rind and 1 T. orange juice instead of vanilla. GINGER HARD SAUCE: Use 4 t. chopped preserved ginger and ½ t. lemon extract instead of vanilla. FLUFFY HARD SAUCE: Fold in 1 stiffly beaten egg white. Add vanilla or sherry to taste. GOLDEN HARD SAUCE: Beat 1 egg yolk into hard sauce. Flavor as desired. BROWN SUGAR HARD SAUCE: Substitute 1 c. firmly packed light brown sugar for confectioners' sugar. CREAM-CHEESE SAUCE: Substitute 1 (3 oz.) pkg.
of cream cheese for butter. GRENADINE HARD SAUCE: Fold in ⅓ cup heavy cream whipped stiff; use 1 T. grenadine instead of vanilla, and add 1 t. lemon juice. Formatted by Olivia Liebermann Recipe By : MDFD30E Helen Jolly From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking