While traditionally served over the Christmas pudding, hard sauce works just as well on cakes, between cookies or even on mince pie. Why not? It’s basically just icing. Here are two easy ways to make it:
Easy Hard Sauce One
brandy or rum
Take one generous tablespoon of butter for each serving. Cream until soft. Or you can use margarine if you have a decent-tasting one. I find Becel works well and speeds up the process since it’s already soft when you take it out of the fridge. Gradually add in icing sugar until it resembles icing. Thin it back down by adding in brandy or rum a few drops at a time. You want it gloopy but not so thin it runs off the spoon. That’s it.
Easy Hard Sauce Two
Substitute room temperature store-bought vanilla frosting for the butter and icing sugar. Thin down a few drops at a time by adding in brandy or rum. The results aren’t as good but if you happen to have some unused frosting in the fridge it’s a good way to use it up.