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Hard Sauce
Reviews:
August 04, 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.

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