I was trying to make the plum pudding hard sauce. And to tell you the truth the result was awfully bad it was all burnt despite me present in the kitchen all the time. Why do you think it got burnt despite following the procedure? Will you please help me out with the procedure? I already have half a cup of the unsalted butter, the softened confectioners sugar one to two cups, vanilla, rum and brandy. What else do I need?
Why do you think my plum sauce recipe got burnt despite following the procedure?
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