Basic Hard Sauce

• Hard sauce is a basic mixture of powdered sugar and softened butter. Place a stick of softened butter in a stand mixer or large bowl and beat it until it is light and fluffy. Slowly add a cup and a half to two cups of powdered sugar, depending on how sweet you like your sauce. Continue to beat it until the sugar is fully incorporated into the butter. If the butter begins to melt, put the bowl into the refrigerator for a few minutes to chill. Do not try to mix the powdered sugar with melted butter -- the final sauce will not have the correct consistency.

Choosing Liquor

• Choosing a liquor for your hard sauce is a matter of personal preference. Use a liquor you enjoy for its flavor, and one that complements the dessert the hard sauce will accompany. For example, if you plan to serve the hard sauce with gingerbread, brandy would be a good choice. You could also try orange liqueur or limoncello for a citrus flavored hard sauce.

  Incorporate the liquor slowly while beating the butter. This process will take time because you are incorporating a liquid with the fat of the butter to create an emulsion. The key to success is to add the liquid very slowly. If you add too much liquid at once, it will simply pool up instead of incorporating. How much you add depends on how strongly flavored you want your hard sauce to be. If you are serving the hard sauce to children, consider using non-alcoholic flavorings, such as brandy extract, instead.

Serving Hard Sauce

• Spoon the mixture over a warm dessert so that the butter melts into a sweet sauce. Hard sauce should be at room temperature when served. If it is cold, it will not fully melt by the time your guests have finished eating the dessert. If it is too warm, it will be runny and the dessert will get soggy.

Storing Leftovers

• Store hard sauce in the refrigerator in an airtight container for two to three weeks. You can freeze hard sauce wrapped in plastic wrap for up to six months.
  Bring the hard sauce to room temperature before serving.