The Pioneer Woman Tasty Kitchen
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Hard Sauce

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Hard sauce is a scrumptious delight meant to be plopped on top of warm pies, puddings, cobblers, and crisps. The booze is what makes it extra delicious.

Ingredients

  • 1 stick (1/2 Cup) Softened (not Room Temperature) Butter
  • 1-½ cup Powdered Sugar
  • 2 Tablespoons Whiskey, More Or Less To Taste

Preparation

Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.

Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.

Serve on warm pie. Yum!

4 Comments

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anneegirl on 2.6.2011

I would agree with meeshiesmom that this is much like a flavored butter. A smooth, fluffy, delicious butter. Honestly, I’ll never made whipped cream to top a pie again. Fantastic!

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meeshiesmom on 11.15.2010

Okay hard sauce can actually last longer than a few days in the fridge, more like months. Consider it more of a flavored butter than a sauce. It’s acutally ideal for placing in molds, too. You can use rum, brandy or vanilla if you don’t have or like whiskey.

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ashelina on 11.15.2010

YUM. That’s going in my recipe box! It would also be delicious on warm bread pudding!

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charlyren on 11.14.2010

what no picture? I didn’t think you did anything without a picture. By the way the throwdown with Bobby Flay is to cool. I was wondering when the Food Network was going to snatch you up.

2 Reviews

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racher on 10.26.2011

This stuff is AMAZING. I’ve used rum and whiskey, depending on what I’m putting it on. I use more alcohol than the recipe calls for…I usually go by taste.

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anneegirl on 2.6.2011

I will never again put whipped cream on a pie. This stuff is extraordinary! The flavor and texture is wonderful. I also made it with whiskey and would do it again in a heartbeat.

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