Hard and Liquid Sauce

Ingredients

• 0.33 cup Unsalted Butter, softened (For Hard Sauce)
• 1 cup Brown Sugar, packed (For Hard Sauce)
• 2 tablespoons Brandy (For Hard Sauce)
• 0.5 cup Granulated Sugar (For Liquid Sauce)
• 0.5 tablespoon Cornstarch (For Liquid Sauce)
• 0.125 teaspoon Salt (Pinch, for Liquid Sauce)
• 1 cup Boiling Water (For Liquid Sauce)
• 1 tablespoon Lemon Juice (For Liquid Sauce)
• 2 tablespoons Brandy (For Liquid Sauce)
• 2 drops Red Food Coloring (Optional, for Liquid Sauce)
• 6 sprigs Fresh Mint Leaves (For garnish)
• 6 cherries Candied Cherries (For garnish)

Instructions

1. 1In a mixing bowl, cream the softened butter until light and fluffy.
2. 2Gradually add the brown sugar to the creamed butter, mixing well after each addition. Then, add the brandy drop by drop, ensuring it is fully incorporated.
3. 3Transfer the hard sauce to a pastry bag fitted with a rose tube. Pipe decorative shapes onto a plate or serving dish.
4. 4In a saucepan, mix together the sugar, cornstarch, and salt.
5. 5Gradually add the boiling water to the dry ingredients, stirring constantly to prevent lumps. Bring the mixture to a boil over medium heat and boil for 5 minutes, stirring continuously.
6. 6Remove the saucepan from the heat. Stir in the lemon juice and brandy. If desired, add a few drops of red food coloring to achieve a vibrant color.
7. 7Garnish the piped hard sauce with green leaves (mint sprigs) and candied cherries. Serve the liquid sauce alongside the hard sauce.