Best Brown Sugar Hard Sauce Recipes

English Pudding with Cranberries, Figs and Brown Sugar Hard Sauce image

Yield Serves 12

Number Of Ingredients 22

1 cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups dried cranberries
1 1/2 cups coarsely chopped dried Calimyrna figs (about 8 ounces)
1 cup dried currants
4 cups fresh white French breadcrumbs
1 cup (packed) golden brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/4 cup Grand Marnier or other orange liqueur
1/4 cup dark rum
1 tablespoon grated tangerine or orange peel
2 teaspoons vanilla extract
Tangerine or orange peel twists (optional)
Fresh cranberries, rolled in sugar (optional)
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Steps:

Generously butter 2 1/2-quart charlotte mold, pudding mold or thick heatproof glass bowl. Sift flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg into large mixing bowl. Add all dried fruit and toss to coat. Mix in crumbs. Whisk brown sugar, eggs, butter, maple syrup, liqueur, rum, grated tangerine peel and vanilla in medium bowl to blend. Pour over dry ingredients and stir until well combined (batter will be thick).
Spoon batter into prepared mold. Smooth top. Cover mold tightly with double thickness of foil. Place rack in large pot. Set pudding on rack. Pour enough hot water into pot to come halfway up sides of mold. Cover pot. Bring water to simmer over medium-low heat. Steam pudding until wooden skewer inserted into center comes out clean, adding more boiling water to pot as necessary, about 5 hours.
Transfer mold to cooling rack; uncover and cool 30 minutes. (Can be made up to 2 months ahead. Remove pudding from mold; cool completely. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover. Place mold on rack in large pot. Pour enough hot water into pot to come halfway up sides of mold. Cover pot; steam pudding over medium-low heat until heated through, about 1 hour. Transfer to cooling rack. Let stand 30 minutes.)
Turn warm pudding out onto platter. Garnish with tangerine peel twists and fresh cranberries, if desired. Serve with Brown Sugar Hard Sauce.

Brown Sugar Hard Sauce image

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

1/3 cup (packed) golden brown sugar
4 tablespoons dark rum
1 tablespoon grated tangerine or orange peel
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar

Steps:

Stir brown sugar and 3 tablespoons rum in heavy small saucepan over medium-low heat until sugar dissolves. Mix in tangerine peel. Cool to room temperature.
Using electric mixer, beat butter in medium bowl until light. Add remaining 1 tablespoon rum, brown sugar mixture and powdered sugar and beat until well blended and smooth. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

Brown Sugar Hard Sauce image

Provided by Molly53

Categories Dessert

Time 10m

Yield 3/4 cups

Number Of Ingredients 5

2 tablespoons butter (no substitutions)
1 cup brown sugar
1/8 teaspoon salt
1/4 cup cream (more if needed)
1/2 teaspoon lemon juice (fresh is best)

Steps:

Cream butter; add sugar gradually, beating well.
Add salt, cream and lemon juice; continue beating until you get a light texture.
Cover and chill in refrigerator until ready to serve.

Nutrition Facts : Calories 1610.8, Fat 55.3, SaturatedFat 34.9, Cholesterol 169.8, Sodium 747.2, Carbohydrate 288.2, Sugar 282.4, Protein 2.1