Warm, rich, and silky this Brandy Brown Sugar Sauce is the perfect topping for Christmas Pudding and holiday cakes. A warm buttery sauce that pairs perfectly with holiday flavors of cinnamon, nutmeg, and dried fruits will have you wishing you had more cake just to eat more sauce.
Every single year since I was a little girl I have looked forward to Christmas Pudding. The cake is really good but the sauce… The Sauce is the best!
It is so, good in fact, I make it and serve it with over warm spice cakes or muffins just so I can have a reason to make some. You can make as much or as little as you wish. I will share the single and full cake measurements with you so you can enjoy it all year, Christmas time or not!
Ingredients You’ll Need
- Salted Butter – or unsalted and just add a pinch of salt to the butter.
- All-purpose flour – used to thicken the sauce
- Brown sugar – provides a deeper more caramel-like flavor than granulated as well as rich color.
- Brandy – totally optional but adds a little KAPOW to the sauce! Adjust more or less as you wish or replace with rum or bourbon if you prefer.
- Vanilla – because it is yummy.
Is There Alcohol In Brown Sugar Sauce?
Not always but this recipe does include brandy. But you can totally leave it out and use just the vanilla to flavor the sauce if you want to avoid alcohol. There isn’t much in the sauce, just enough for flavor but the sauce is just as good without it.
If you want the sauce to be less boozy, just reduce the amount in the recipe, or if you like a boozy sauce just add a little more!
Can Other Types Of Alcohol Be Used Instead of Brandy?
Yes of course! I personally am not a fan of hard or dark liquors straight up and would never dive into a glass of brandy so it might be worth giving it a try to see what you think before swapping. But, if you know brandy is not your thing, then try bourbon, rum or darker alcohol of your choosing. Vodka and or Gin are not ideal for this brandy sauce recipe.
How to This Make Brandy Butter Sauce
In a small pot over low heat melt the butter and flour together to create a roux. Then add in the brown sugar, vanilla, and brandy and stir to combine.
Once combined add boiling water to the sauce to thin it out to the desired consistency. The sauce will thicken up as it cools but since it is served warm go for a texture that is a little thinner than what you would want to pour over your dessert.
I like to add in just enough water so that the sauce thickly coats the back of a spoon. Almost like gravy. Usually, a 1/2 of a cup will do.
Then bring the brown sugar sauce to a boil for about 1 minute and remove from heat to let cool slightly before serving.
How long Does Brown Sugar Sauce Last In The Fridge?
Brown sugar sauce is a snap to make so no need to make it until you are ready to eat it but if you have extra it will store well in the fridge for a week or two. Reheat in the microwave or small pot over low heat. The sauce will harden in the fridge because of the butter so you want to warm it up to get that silky texture back.
Ways To Use Brown Sugar Sauce
- Over Christmas pudding
- As a pancake or waffle topping
- Drizzled over ice cream
- Served as a dipping sauce for cookies
- For a glaze to be used on cakes
- Dribbled over vanilla or spiced cupcakes, pastries – apple tarts or pies especially.
More Buttery Holiday Recipes To Try:
- Old Fashioned Butter Tarts
- Almond Butter Toffee Crunch
- Traditional Italian Butter Cookies
- Crockpot Caramel Apple Dump Cake
- Classic Shortbread Cookies
- Brown Sugar Fudge (Penuche)
- Buttery Oatmeal Coconut Raisin Cookies
Brandy Brown Butter Sauce
- 1/4 cup salted butter
- 2 tbsp all-purpose flour
- 1 cup brown sugar; packed
- 1 tsp vanilla
- 1 tbsp brandy
- 1/2 cup boiling water
- In a small pot over low heat melt the butter and add the flour stirring together to create a roux.
- Add the brown sugar, vanilla and brandy and mix until the brown sugar is melted and combined. Add in the boiling and stir well. This will thin out the sauce.
- Bring to a boil for 1 minute and then remove from the stove. Serve warm.