>>21516226
I use gifted whiskey for hard sauce. I might just have a menu where it's a fitting dessert, such as a cold night, or a cajun menu....buy Publix bread pudding, warm it, make my own whisky hard sauce, price be damned. Sauce is easy mode to make, melted butter, flavorful brown sugar or raw sugar, cream, expensive whisky or scotch. Publix does a good job with the challah based pudding, so my sauce makes it good enough. Same hard sauce can grace a yummy vanilla ice cream alternately. Boozy caramel is the goal.