A quick and easy hard sauce that is a tasty topping on most things! Try this over bread pudding, or pumpkin pie.

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Recipe Summary

Servings:
8
Yield:
1 cup
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Ingredients

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

Directions

Instructions Checklist
  • In a medium mixing bowl, cream together the butter and sugar. Beat in by degrees the brandy and a drop of almond essence.

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Nutrition Facts

156 calories; protein 0.1g; carbohydrates 12.5g 4% DV; fat 11.5g 18% DV; cholesterol 30.5mg 10% DV; sodium 81.7mg 3% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2006
Merci Monsieur Boyer! My french-canadian grandfather used to make a similar sauce to put on his bread pudding and his last name was Boyer too! I figured it had to be a sign. I did add cornstarch and a bit of water to thicken it. It was delicious! Read More
(36)

Most helpful critical review

Rating: 3 stars
02/03/2004
the recipe calls for white sugar I interpreted this to mean regular granulated --confectioner's sugar would make this a great recipe. Read More
(71)
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
02/03/2004
the recipe calls for white sugar I interpreted this to mean regular granulated --confectioner's sugar would make this a great recipe. Read More
(71)
Rating: 5 stars
10/26/2006
Merci Monsieur Boyer! My french-canadian grandfather used to make a similar sauce to put on his bread pudding and his last name was Boyer too! I figured it had to be a sign. I did add cornstarch and a bit of water to thicken it. It was delicious! Read More
(36)
Rating: 5 stars
07/31/2008
I made this recipe to go with bread pudding. I took it to work and my coworkers loved it. Very Good Read More
(22)
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Rating: 5 stars
08/05/2010
If you are having problems with the recipe being "gritty" then use powdered sugar. That's the way I've always made it. Start with a half cup and add until it's about the texture of peanut butter. If it's "firm" that's okay because it will melt on the warm bread pudding. I use pure vanilla extract instead of brandy and almond extract. Read More
(19)
Rating: 5 stars
01/12/2007
GREAT! Had made a spice cake and wanted something different instead of plain frosting. I did use confectioner's sugar and had no problem with it being too thin. In fact I added a bit more brandy. It was wonderful topped on the spice cake and the ex-husband put some on his cheesecake (and took the rest home and PO'd the new wife...evil giggle!) Thanks for a great recipe! Read More
(18)
Rating: 1 stars
02/04/2009
white sugar to me means granulated sugar. recipe was gritty & thick. Was it meant as "powdered sugar"? I was making it to top Bread Pudding. Decided to melt it then had to make adjustments as it tasted like sweet melted butter. Read More
(13)
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Rating: 3 stars
12/24/2011
Yes definitely confectioners sugar! Plus way more brandy. My family recipe calls for adding brandy to the beaten sugar and butter gradually until the mix can hold no more. The almond extract is not in the traditional old english recipe. Read More
(11)
Rating: 4 stars
03/16/2009
To the person that found the sauce 'gritty' you didn't beat the butter and sugar together long enough. Read More
(9)
Rating: 2 stars
09/16/2012
As some other reviewers mentioned I also took the sugar to mean granulated. I had to beat the tar out of it to get rid of most of the grit (I didn't have all day to keep beating this to smooth it out completely). I think this recipe should call for powdered sugar but you may need more than the 1/2 cup called for in this recipe. I also omitted the almond extract and added way more brandy - probably closer to 1/4 cup. Read More
(8)