Brown Sugar Hard Sauce

A variation of an old favorite generally served on hot puddings as a garnish. Try this one with gingery-spicy puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 10 mins
• Yields: 3/4 cups

Ingredients

• 2  tablespoons butter (no substitutions)
• 1  cup brown sugar
• 1⁄8 teaspoon salt
• 1⁄4 cup  cream (more if needed)
• 1⁄2 teaspoon lemon juice (fresh is best)

Directions

1. Cream butter; add sugar gradually, beating well.
2. Add salt, cream and lemon juice; continue beating until you get a light texture.
3. Cover and chill in refrigerator until ready to serve.