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    You are in: Home / Dessert / Aunt Jeannie's Hard Sauce Recipe
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    Aunt Jeannie's Hard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Impera_Magna's Note:

    My great-aunt Jeannie (from Scotland) made this each Christmas to serve with my grandmother's plum pudding and mince pies. She always put in a fancy glass bowl and then used red and green maraschino cherries, cut in half, to made a Christmas tree on top. My sister Carol is now in charge of making this each holiday. Mincemeat tarts would just not be the same without it! (Number of servings is appx)

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    Units: US | Metric


    1. 1
      Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
    2. 2
      Add sugar and blend well; stir in milk.
    3. 3
      Add brandy and vanilla, one teaspoon at a time to prevent separation.
    4. 4
      If sauce begins to separate, add more sugar.
    5. 5
      Turn into serving dish and decorate, if desired.
    6. 6

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on October 31, 2010


      I had never had hard sauce before, so I'm not sure what I was expecting, but it was just 'ok' to me. I used rum instead of brandy and found it to be a little overpowering. If I make this again, I'll try it with brandy.

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    • on January 03, 2009


      We made this with rum instead of brandy since that's all we had on hand. Everyone loved it! We'll have to try it with brandy next time. It was delicious! Thank you, Impera Magna.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2008


    Read All Reviews (4)


    Nutritional Facts for Aunt Jeannie's Hard Sauce

    Serving Size: 1 (22 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 100.1
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 3.2 g
    Cholesterol 13.8 mg
    Sodium 33.3 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 0.0 g
    Sugars 11.7 g
    Protein 0.0 g

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