How to Make Brandied Hard Sauce (at Leah's House)

So I'm making homemade gingerbread friday and I want to have a Brandied Hard Sauce for it. It's super easy and delicious.

Step 1:

Gather the ingredients (unsalted butter, confectioner's sugar and brandy).

Step 2:

Stare at the bottle of cheap brandy that's been in the liquor cabinet for years. Ponder the bottle of good cognac across the room that will be used in the eggnog. Go on the internet and search on "brandy vs. cognac". Discover that cognac is just a TYPE of brandy. Feel annoyed that this is new information. Post on facebook the new information in case there are others out there that also never got filled in on this tidbit.

Step 3:

Gather the ingredients (unsalted butter, confectioner's sugar and cognac).



Step 4:

Mush up the stick of unsalted butter in the mixer. Mush up a cup of the confectioner's sugar into the already mushed butter. Feel concern that the consistency is not creamy, but more like buttery white dust. Breathe in a lot of airborne sugar. Pull another stick of butter out of the fridge and stare at the wording on the package about 8 Tablespoons of butter = 1/2 cup. Second guess the amount of butter numerous times. Continue mushing and then feel a lot better about it. Put 2nd stick of butter back into the fridge.

Step 5:

Add a tablespoon of cognac into the mix. With abandon, add another in honor of Christmas.

Step 6:

Continue mushing and feel intense relief that the consistency is now like cream cheese, just like the recipe said!

Step 7:

Scrape the hard sauce into a container. Notice that it really looks a lot like mashed potatoes. I mean, a lot.



Step 8:

Cover and place in fridge.

Step 9:

Reward oneself with a glass of the re-discovered from the back of the liquor cabinet Benedictine.

Step 10:

Feel accomplished!


Oh, and if you want to know what recipe I actually used, it's here.