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Prep time
15 minutes
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Cook time
5 minutes
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Makes
32 Ounces
Author Notes
This stuff is so good. It is of course perfect for rolls and pancakes, but I also love a spoonful on my oatmeal or directly into my mouth. —simmering essence
Ingredients
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1 cup
Sugar
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1 cup
Heavy Cream
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1 cup
Honey
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1 1/2 cups
Butter
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1 teaspoon
Vanilla Bean or Vanilla Bean Paste
Directions
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Put sugar, heavy cream, and honey in a saucepan. Turn the heat to medium low and stir until combined and it comes to a boil. Let it boil for about one minute and remove from heat.
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Place the butter in a blender or food processor (it doesn’t matter if it’s cold). Pour your heated cream mixture over the butter and let it sit for a minute to let the butter melt a bit. Add the vanilla and blend or pulse until it’s completely combined.
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Pour into jars or airtight containers and keep refrigerated. I let my containers sit on the counter until they’ve cooled down and then refrigerate. This yummy honey butter will last for about 6 weeks in the refrigerator.
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