Hard Sauce

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  • 1 stick room-temperature butter
  • 1 1/2 cups powdered sugar
  • 2 tablespoons brandy, whiskey or rum


Use a hand- or stand-mixer to beat butter until creamy.  Slowly add sugar, then beat until light and fluffy. Slowly add brandy. Cover and refrigerate (can be made several days ahead).
Bring to room temperature for serving.

Hard sauce is a traditional English topping for bread puddings and plum puddings, as well as fruitcake and gingerbread.

Traditional variations include adding orange zest, vanilla extract or almond extract.

Recipe from Central Market Shoreline - Culinary Resource Center
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