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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 321g Recipe makes 3/4 cup) |
||
| Calories 1735 | ||
| Calories from Fat 1106 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 122.9g | 189% | |
| Saturated Fat 77.8g | 388% | |
| Monounsaturated Fat 31.9g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 325mg | 108% | |
| Sodium 1260mg | 52% | |
| Potassium 39mg | 1% | |
| Total Carbohydrate 159.4g | 53% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 156.8g | ||
| Protein 1.3g | 2% | |
Virginia Hard Sauce
By: Molly53
Jul 23, 2008
A variation of an old favorite generally served on hot puddings as a garnish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
3/4 cup
Ingredients
- 1/2 cup butter (no substitutions)
- 1 cup confectioners' sugar
- 1/8 teaspoon salt
- 1 1/2 teaspoons brandy or rum or gin (up to 1/8 cup)
Directions
1
Cream butter; add sugar gradually, beating well.2
Add salt and continue beating, adding liquor drop by drop until you get a light and smooth texture.3
Cover and chill in refrigerator until ready to serve.
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