Photo by David Armano
Cinnamon Rum Hard Sauce is ideal for serving with the rich desserts that we often associate with Christmas and is so easy to make. It can be served as an alternative to cream.
A hard sauce is a sauce that you can spoon from the serving dish to your plate as a solid mass as opposed to common custard sauce that is poured over dessert as a liquid, or soft sauce. It can also be piped from a bag before refrigeration to form almost any shape that you wish.
Ingredients
- 8 ounces (250 grams) of soft butter
- 1 cup (200 g) brown sugar – firmly packed
- 2 tsps of ground cinnamon
- 2 Tbsp of dark rum
Instructions
Using a hand-held electric mixer beat the butter, sugar and cinnamon in a small bowl until light and fluffy.
Add rum and beat until combined.
Spoon mixture into a piping bag with a fluted tube (I use medium but the choice is yours.)
Pipe mixture into 12 two-inch (5cm) rounds on a tray lined with plastic wrap and refrigerate until firm.
Your completed rounds will freeze for up to 4 weeks in air tight pakaging, making it ideal for early preparation.
Cinnamon Rum Hard Sauce
Ingredients
- 8 ounces 250 grams of soft butter
- 1 cup 200 g brown sugar – firmly packed
- 2 tsps of ground cinnamon
- 2 Tbsp of dark rum
Instructions
- Using a hand-held electric mixer beat the butter, sugar and cinnamon in a small bowl until light and fluffy.
- Add rum and beat until combined.
- Spoon mixture into a piping bag with a fluted tube (I use medium but the choice is yours.)
- Pipe mixture into 12 two-inch (5cm) rounds on a tray lined with plastic wrap and refrigerate until firm.
- Your completed rounds will freeze for up to 4 weeks in air tight pakaging, making it ideal for early preparation.
Notes
