What is a hard sauce?

Hard sauce is not really a sauce at all and could be more precisely called spread. It is a rich combination of butter, sugar and alcohol that traditionally accompanies heavy desserts such as plum pudding. Many people connect the sauce especially with the holidays when it is often offered with a number of desserts. In some parts of the world it is known as Brandy Butter, a reference to two primary ingredients.

to make a hard sauce, butter and sugar cream before adding the aroma. Rum and brandy are two classic flavors, although other alcohols or liqueurs could also be used. Extracts from vanilla, almonds or orange for chefs who seek to avoid alcohol use could also be used. Some cooks also add accents such as lemon or orange bark.

The mixture is chilled, so it is cold before serving. Hard sauce can be offered in a central dish, allowing guests to serve yourself, or it can be individually servked on each board. Some chefs use forms to aimFantastic shapes that also look more elegant than simple lumps of butter. Gingerbread, fruit cakes and other holiday foods are well paired with this spread, which is usually disrupted to the top of desserts rather than spreading like icing. It can also be decorated with mint, cloves or other ingredients.

Any kind of sugar can be used in hard sauce. Many cooks use confectionery sugar because it brings a smooth creamy texture. Granular white sugar can also be used, although the final product is more grain. Some chefs also use brown sugar to make darker sauce with melasa similar to taste. This form is richer and more complicated in taste, in general.

chefs can make this dessert sauce with a 0.5 cup (113 g) butter before adding 1.5 cups of sugar (about 180 g of powdered sugar, 300 g granulated sugar, or 330 g wrapped brown sugar). The mixture should be allowedKhan until light and fluffy in front of 2 tablespoons (29.5 ml) rum, brandy or preferred flavors. After a thorough combining, the sauce should be cooled until the chef is ready to serve it. It can keep it in the refrigerator for several days and many chefs in advance so they don't have to worry about it in a holiday rush.