Bourbon Hard Sauce
Author: My Grandmother
Prep time: 5 mins
Total time: 5 mins
Great topping for pies, ice creams, and other deserts
- stick butter
- 2 cups confectioner’s sugar
- 1/4 cup bourbon
- Cream together the butter and sugar until smooth.
- Gradually add the bourbon.
- Refrigerate until it hardens.
- Can be served hard or softened to room temp. (It’s never liquid until it melts on the warm food.)