Subj : Alcohol vs extracs
To   : DAVE DRUM
From : JIM WELLER
Date : Sat Oct 01 2022 19:12:00

-=> Quoting Dave Drum to Ruth Haffly <=-

 DD>       Title: Johnny Bull (Suet) Pudding

 RH>  I'd probably make the hard sauce without the brandy tho.

 DD> The alcohol cooks out.

Not really, if you add it in AFTER the five minute boil.

But that recipe calls for eight cups of ingredients so it's more
like eight servings, not four. Now a 1/4 cup is 2 ounces or 4
tablespoons so each serving is only getting half a tablespoon of
liquor, not enough to be of any consequence.

 DD> You could also use brandy extract

Some extracts including vanilla can be as strong or stronger than
liquor.

A proper hard sauce does not have corn starch and a lot of water
in it or get boiled.
 
Hard sauce is actually a flavoured sweetened butter. The next recipe
you posted does indeed describe a good hard sauce

 DD> Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce

 DD> -BRANDY HARD SAUCE:
 DD> 1 c  Powdered sugar
 DD> 1/4 c  Butter; softened
 DD> 2 ts Hot water
 DD> 1 tb Brandy OR bourbon
 DD> +=OR=+
 DD> 1 ts Brandy extract

 DD> Combine all of the hard sauce ingredients in a small bowl.
 DD> Beat at high speed until well blended. Cover and
 DD> refrigerate until serving time.

 DD> Serve the warm bread pudding with the hard sauce.

For the hard sauce to melt properly and become a true sauce, the
dessert should be very hot and the hard sauce at room temperature,
so take it out of the fridge well ahead of time (or zap it for a few
seconds in the microwave).


Cheers

Jim


.... My eating habits mimic a hungry unsupervised child in a candy store.

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