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Old 10-12-2018, 09:53 AM
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Default Hard Sauce (3)

Classic Hard Sauce (Pillsbury)

Ingredients

1 cup powdered sugar
1/4 cup butter, softened
2 teaspoons hot water
1 tablespoon brandy, bourbon or rum, or 1 teaspoon brandy or rum extract
Steps


In small bowl, combine all ingredients; beat at high speed until well blended. Serve immediately, or cover and refrigerate until serving time. Serve over warm dessert. Store in refrigerator.


Hard Sauce

1/4 cup butter
3/4 cup confectioners' sugar
1 tablespoon brandy
1/4 teaspoon vanilla extract


In small bowl with mixer at medium speed, beat butter till light and fluffy.

Gradually beat in sugar, brandy and vanilla until creamy.

Refrigerate. (makes 1/2 cup)




Hard Sauce
1/3 cup butter
1/3 teaspoon lemon extract
1 cup powdered sugar
2/3 teaspoon vanilla
1 tablespoon Brandy
Cream the butter, add sugar gradually, and flavoring.
Refrigerate till ready to use.
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Last edited by Luckytrim; 10-12-2018 at 10:00 AM.
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  #2  
Old 10-12-2018, 12:47 PM
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Default Re: Hard Sauce (3)

Except for the brandy, they are all pretty much the way I've always made a quick vanilla frosting.

Lee
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Old 10-12-2018, 02:12 PM
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Default Re: Hard Sauce (3)

In England, Steve's mother used to make a hard icing for puds with nothing but icing sugar, butter, beaten egg and vanilla.

I was never wild about eating it because the egg wasn't cooked, even though it was kept refrigerated.
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Old 10-12-2018, 03:21 PM
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Default Re: Hard Sauce (3)

Craig's oma made a fudge pudding to go with hard sauce. It's a baked pudding.
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Old 10-12-2018, 03:38 PM
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Default Re: Hard Sauce (3)

thanks LT!
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Old 10-12-2018, 03:43 PM
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Default Re: Hard Sauce (3)

Sass - it's all in the timing....

starting in the mid-90's UK required salmonella vaccines for all hens with the "Lion seal" - analogous to the FDA shield marking/program/standards.

the industry fought salmonella vaccinations for egg producing hens - the cost was like 19 cents/bird at the time. so now they have to keep eggs under refrigeration 24 hrs from egg lay to your shopping cart.

methinks they did a stoopid.....


incidence of salmonella in UK is very low; the Netherlands had zero (domestic) cases recently (two vacationers were sick-on-return)
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Old 10-12-2018, 03:53 PM
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Default Re: Hard Sauce (3)

Yup, the red lion stamp.
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Old 10-24-2018, 08:03 PM
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Default Re: Hard Sauce (3)

so I did the middle one - with the vanilla - and some "Jefferson" bourbon
60 g butter + 120 g confectioner's sugar - came together splendidly.
the vanilla version is really close to what we remember - thanks for the tip LT


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Old 10-25-2018, 08:51 AM
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Default Re: Hard Sauce (3)

Heyyyyyyyyyyyyyy! Weren't you supposed to save that fruitcake for Christmas, Tom???

Lee

P.S. Your "hard sauce" looks exactly like my butter frosting. And I make it exactly the same way, only next time, I may add your brandy.
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Old 10-25-2018, 10:53 AM
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Default Re: Hard Sauce (3)

. . . . has to be sampled / qc'd (g)


that hard sauce for the fruit cake is much too stiff for a frosting - especially kept in the fridge. a couple drops of water would certainly thin it.


getting the right proportions is tricky when making such a small qty - not much room for error.
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