Brandied Brown Sugar Sauce
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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.
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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 over warm spice cakes or apple pie 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!
Star Ingredients
- Salted Butter – or unsalted and just add a pinch of salt to the butter. Necessary for the creamy texture.
- Brown sugar – provides a deeper, more caramel-like flavor and colour than granulated white sugar and is the backbone of this recipe.
- Brandy – totally optional but adds a little kick and flavor to the sauce! Adjust more or less as you wish or replace with rum or bourbon if you prefer.
Step-By-Step Made Simple
- 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 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.
Leftovers? No Problem!
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 in a 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.
Brandy Brown Butter Sauce
Ingredients
- ¼ cup salted butter
- 2 tbsp all-purpose flour
- 1 cup brown sugar; packed
- 1 tsp vanilla
- 1 tbsp brandy
- ½ cup boiling water
Instructions
- 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.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
