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Recipe: 5 Dessert Sauces - Hard, Butter, Sherry, Lemon, Chocolate, Toffee (1960's)

Desserts - Fillings, Frostings
DESSERT SAUCES
A variety of dessert sauces. Good on puddings, cakes and ice cream
BRANDY HARD SAUCE
Makes about 2 cups

Good on souffles, steamed puddings or Indian pudding.

1 cup sweet butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup brandy

Cream butter and sugar until light. Beat in vanilla and brandy.

VARIATION:

LIGHTED HARD-SAUCE STARS:
Spread hard sauce in shallow pan and chill. Cut with 2-inch star cutter. Put small birthday candle in center of each star and arrange around pudding. Light when ready to serve.
BUTTER SAUCE
Makes 1 cup, or 6 servings

Good on any steamed pudding.

1/2 cup butter
1 cup sugar
1/2 cup cream

Mix together butter, sugar and cream. Cook, stirring, until sugar is dissolved.
SHERRY SAUCE
Makes about 2 cups, or 6 to 8 servings

Good on any steamed pudding.

2 egg yolks
1/8 teaspoon salt
1 cup confectioners' sugar
2 tablespoons sherry
1 cup heavy cream, whipped

Beat egg yolks and salt until thick. Gradually beat in sugar and sherry. At serving time, fold in whipped cream.
LEMON SAUCE
Makes about 1 3/4 cups, or 6 servings

Serve hot on gingerbread, bread puddings, apple desserts, cottage pudding or steamed pudding.

1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
1 cup boiling water
2 tablespoons butter or margarine
Juice of 1 lemon
1 teaspoon grated lemon rind

In saucepan, mix first 3 ingredients. Stir in 1 cup boiling water and cook, stirring, until thickened. Remove from heat and add remaining ingredients.
CHOCOLATE SAUCE
Makes about 1 1/4 cups

Serve warm or cool on ice cream, plain or angel-food cake, cottage pudding or blancmange.

2 tablespoons butter or margarine
2 squares unsweetened chocolate
Dash of salt
1/2 cup water
1 cup sugar
1 teaspoon vanilla extract

Melt butter and chocolate in heavy saucepan. Stir in salt, 1/2 cup water and sugar and bring to boil. Cook, stirring occasionally, 5 minutes. Add vanilla and serve warm or cool.
TOFFEE SAUCE
Makes about 2 cups

Serve warm on ice cream or plain cake.

2 cups packed light brown sugar
1/2 cup undiluted evaporated milk
1/4 teaspoon salt
1/3 cup light corn syrup
1/3 cup butter or margarine

Mix all ingredients in heavy saucepan. Bring to boil and boil rapidly 3 minutes, or to 220 degrees F on a candy thermometer.

Source: Magazine recipe clipping, December 1967
MsgID: 0110234
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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