Prep 15 mins
Cook 0 mins
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)
- 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
- 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.
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.
We made this with rum instead of brandy since that's all we had on hand. Everyone loved it! We'll have to try it with brandy next time. It was delicious! Thank you, Impera Magna.
I used my electric hand mixer for the whole process. When I added the cream, I had it on low, as I did for the vanilla and brandy. It was quite fluffy, so the volumne was probably larger than if I had done the last steps by hand. It filled two 1/2 pint jars. There was still a little left over that I lapped up greedily! Yummmm. I made this for the Figgy Pudding that I am taking to my sister-in-law for a Christmas present. I used Recipe #124650 for the Figgy Pudding. Thanks for this wonderful recipe.