I was happily surprised by how good this sauce is. I am somewhat familiar with the "hard sauce" recipes out there that are really just soft butter and powdered sugar. This sauce is WAY better. This is a doubled version of one I found on Taste of Home. It makes about 3 cups. I served it warm, in a pitcher, for folks to drizzle over a fruitcake and a pear gingerbread (recipes to follow). Since it is essentially a thin pudding, you'll want to prevent a skin from forming if you don't use it right away. Mine stayed warm, so I just put a smidgen of butter on top and let it melt over. If you were to refrigerate it, that would leave an unsightly film, unless you plan to re-heat the sauce. I would also consider different spices, perhaps an apple pie spice mix, or lots of ginger?
2 c sugar
1/4 c flour
1/2 t nutmeg
1/4 t allspice
2 c water
1/4 c butter (salted)
2 t vanilla
1/2 t rum extract
Mix the sugar, flour and spices in a medium saucepan. Slowly add the water, whisking until smooth. Heat while stirring, to boiling, then simmer 2 minutes. Remove from heat and add the butter and extracts and stir until incorporated.
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These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.
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