Raymond Sokolov

Hard Sauce

Preparation info
  • About

    1½ cups

    • Difficulty

      Easy

Appears in
The Cook’s Canon: 101 Recipes Everyone Should Know
The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

This is called rum butter in England. Both names are accurate if slightly misleading descriptions of what is spirit-flavored, solid, but spreadable sweetened butter.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • 1½ cups confectioners’ sugar

Method

  1. Combine all the ingredients in the jar of a processor. Process with the steel blade until it is very smooth and the sugar has lost its granularity.
  2. Refrigerate, covered, until ready to use. Let return to room temperature and serve. Hard Sauce will keep for 3 days in the refrigerator.