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.
- 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
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.