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Hard Sauce
Preparation info
- Makes
1½
cups - Difficulty
Easy
Appears in
By Anthony Dias Blue and Kathryn K. Blue
Published 1994
A must for steamed puddings.
Ingredients
8 tablespoons 1 stick 1 cup
Method
In a bowl, cream the butter until soft. Add the sugar ¼ cup at a time, beating it into the butter after each addition. Beat in the rum. Refrigerate to harden. It is helpful to refrigerate the hard sauce in the bowl in which it is to be served.