Recipe by Impera_Magna
My great-aunt Jeannie (from Scotland) made this each Christmas to serve with my grandmother's plum pudding and mince pies. She always put in a fancy glass bowl and then used red and green maraschino cherries, cut in half, to made a Christmas tree on top. My sister Carol is now in charge of making this each holiday. Mincemeat tarts would just not be the same without it! (Number of servings is appx)
Top Review by rohanlori
I had never had hard sauce before, so I'm not sure what I was expecting, but it was just 'ok' to me. I used rum instead of brandy and found it to be a little overpowering. If I make this again, I'll try it with brandy.
- 1⁄2 cup butter, at room temp
- 2 cups confectioners' sugar (10x)
- 2 tablespoons cream or 2 tablespoons evaporated milk
- 1⁄4 cup brandy
- 1⁄4 teaspoon vanilla
Directions See How It's Made
- Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
- Add sugar and blend well; stir in milk.
- Add brandy and vanilla, one teaspoon at a time to prevent separation.
- If sauce begins to separate, add more sugar.
- Turn into serving dish and decorate, if desired.