Brandy Butter (Hard Sauce)

Rating: 4.31 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This is a traditional sauce to be served with Plum Pudding. Yummy served later on hot raisin toast.

By Emma

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Recipe Summary

Servings:
8
Yield:
2 cups
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

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Nutrition Facts

Per Serving:
376 calories; protein 0.3g 1% DV; carbohydrates 32g 10% DV; fat 25.9g 40% DV; cholesterol 68.6mg 23% DV; sodium 4mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Mollycurls77
Rating: 5 stars
12/25/2003
Excellent. I piped this into rosettes on a parchent lined baking sheet and stuck them in the freezer. Served them with plum pudding and a brown sugar sauce. Read More
Helpful
(51)

Most helpful critical review

KITTENWITHAWHIP
Rating: 3 stars
01/04/2010
The texture and flavor were excellent until I started putting in the zest. The orange flavor was overwhelming to my Plum Pudding and the brandy curdled the mix. No one else had curdling trouble so that must just be me I didn't take a star off for that. I can see how this sauce would be delicious on cinnamon rolls but it was just too much for plum pudding. Leaving out the juice and zest and adding the brandy a little at a time to taste would have yielded a perfect sauce. Oh well. Next time! Read More
Helpful
(31)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mollycurls77
Rating: 5 stars
12/25/2003
Excellent. I piped this into rosettes on a parchent lined baking sheet and stuck them in the freezer. Served them with plum pudding and a brown sugar sauce. Read More
Helpful
(51)
CSANDST1
Rating: 4 stars
01/05/2004
This is delicious. I'd never had hard sauce before and didn't know what to expect. I used bourbon because that was what I had on hand. Don't be confused by the word "sauce." This comes out as a spread. I served this with Chocolate Plum Pudding found on this site. Read More
Helpful
(35)
KITTENWITHAWHIP
Rating: 3 stars
01/04/2010
The texture and flavor were excellent until I started putting in the zest. The orange flavor was overwhelming to my Plum Pudding and the brandy curdled the mix. No one else had curdling trouble so that must just be me I didn't take a star off for that. I can see how this sauce would be delicious on cinnamon rolls but it was just too much for plum pudding. Leaving out the juice and zest and adding the brandy a little at a time to taste would have yielded a perfect sauce. Oh well. Next time! Read More
Helpful
(31)
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ABALONE25
Rating: 4 stars
02/19/2010
Pretty yummy. This recipe makes a LOT of the brandy butter. Next time I think I'd cut it in half. Read More
Helpful
(15)
Sudie B
Rating: 5 stars
12/29/2009
This was delicious--I didn't have an orange on hand so used 1 t. vanilla instead Read More
Helpful
(11)
ROBOTMONSTERIN3D
Rating: 3 stars
02/21/2005
I wasn't taken by this. It seemed to add little to my dessert. Read More
Helpful
(10)
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Joel P Lynn
Rating: 5 stars
11/05/2011
The Hard Sauce is sensational with peach or any fruit cobbler. Read More
Helpful
(6)
Frederick J. Stemp Jr.
Rating: 5 stars
11/03/2018
A family Christmas tradition in our family. Read More
Frederic de Sibert
Rating: 2 stars
12/24/2014
Food processor yields totally wrong texture. Read More
More Reviews
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