Brandied Hard Sauce
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Sauces A classic, rich, and creamy brandy-infused sauce perfect for drizzling over holiday puddings and cakes. This vintage recipe yields a velvety texture that elevates any traditional dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 30 mins | 2 Cups |
🔪 Key Equipment
- Electric mixer
- Mixing bowl
- Rubber spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter | softened |
| 2 Cups | Powdered Sugar | sifted |
| 1 | Egg Yolk | beaten |
| 2 Tbsp | Brandy | room temperature |
| 1/2 tsp | Vanilla | extract |
Instructions
Step 1: Creaming
- In a mixing bowl, cream the 1/2 cup butter until smooth.
- Gradually add the 2 cups powdered sugar, beating continuously until the mixture is light, fluffy, and pale in color.
Step 2: Emulsifying
- Add the 1 beaten egg yolk, 2 tbsp brandy, and 1/2 tsp vanilla to the mixture.
- Mix well until fully incorporated and smooth, ensuring no streaks remain.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving for best consistency.
Original Recipe Scan
