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Welcome to Anagrammer Crossword Genius! Keep reading below to see if hard sauce is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on hard sauce.

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hardsauce

hard sauce

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The answer HARDSAUCE (hard sauce) has 0 possible clue(s) in existing crosswords.

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The word HARDSAUCE (hard sauce) is NOT valid in any word game. (Sorry, you cannot play HARDSAUCE (hard sauce) in Scrabble, Words With Friends etc)

There are 9 letters in HARDSAUCE ( A1C3D2E1H4R1S1U1 )

To search all scrabble anagrams of HARDSAUCE, to go: HARDSAUCE?

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8 letters out of HARDSAUCE

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Definitions of hard sauce in various dictionaries:

noun - butter and sugar creamed together with brandy or other flavoring and served with rich puddings

HARD SAUCE - butter and sugar creamed together with brandy or other flavoring and served with rich puddings

HARD SAUCE - Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry...

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Possible Jeopardy Clues
Despite its name, this sauce served with plum pudding isn't "difficult" to make
Hard sauce description
Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry (sherry butter), vanilla or other flavourings. It is served cold, often with hot desserts.
* It is typically served with plum pudding, bread pudding, Indian pudding, hasty pudding, and other heavy puddings as well as with fruitcakes and gingerbread.
* In the U.K. brandy butter and rum butter are particularly associated with the Christmas and New Year season and Christmas pudding and warm mince pies, serving as a seasonal alternative to cream, ice cream or custard. At Cambridge, it is also known as Senior Wrangler sauce.
* Though it is called a sauce, it is neither a liquid nor smooth. It could be more accurately classified as a spread and has the consistency of butter. It is easy to make and keeps for months under refrigeration. It can be pressed into a decorative mold before chilling.
* Under European Community regulations, to be called rum/brandy/sherry butter, it must contain at least 20% butterfat.
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