Tag: sugar

Hard Sauce

18th century, Sauces

100g unsalted butter – softened
150g caster sugar
120ml cream sherry, or any favourite alcohol

  • Whisk the softened butter until extremely light and fluffy. This is easiest with a stand mixer and paddle attachment, but electric mixer is fine.
  • Add the caster sugar and continue whisking until even paler and fluffier.
  • Gradually add the sherry a tablespoon at a time until fully incorporated. The mixture should look like thick whipped cream.
  • You can either use as is, or do the following for a pourable sauce.
    • Spoon the mixture into a small pan and put over the lowest heat possible.
    • Allow the mixture to melt, and DO NOT stir. It will slowly form a creamy sauce the consistency of double cream.
    • Pour into a jug and serve at once.
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