Virginia Hard Sauce

Submitted by Molly53

"A variation of an old favorite generally served on hot puddings as a garnish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 3/4 cup

ingredients

• 1⁄2 cup butter (no substitutions)
• 1 cup confectioners' sugar
• 1⁄8 teaspoon salt
• 1 1⁄2 1 1/2 teaspoons rum (up to 1/8 cup) or 1 1/2 teaspoons gin (up to 1/8 cup)

directions

1. Cream butter; add sugar gradually, beating well.
2. Add salt and continue beating, adding liquor drop by drop until you get a light and smooth texture.
3. Cover and chill in refrigerator until ready to serve.