Sunday, May 25, 2014

Homemade Honey Butter Ambrosia

A few weeks ago I visited Autumnwood Farm as part of the Local Bite Challenge. For 100 days, the challenge is to eat locally. Each week there is a new mini-challenge; and one of the first ones was to try something new. This could be done one time or for all 14 weeks of the challenge.

Homemade honey butter that we put on top of 
homemade blueberry muffins.

So, at Autumnwood I found gourmet honey butter that was made with five ingredients and no preservatives. It was incredibly good. Rather than pay $6 per jar for the honey butter, I was curious to know if I could make something similar at home.

So, I searched on Pinterest and found a pin on Pinterest for Honey Butter Ambrosia that led to One Good Thing.

Just like the honey butter that I purchased, there were only five ingredients: sugar, heavy cream/whipping cream, honey, butter, and vanilla. Since I hadn't tried this recipe before, I wanted to see if it was similar to the purchased one so I made only half a recipe.

After making the honey butter and letting it cool in the refrigerator there was no question that we had found either the exact recipe or one that was very similar and tasted identical to the purchased one. From now on, I'll be making full batches and keeping some and sharing with others.

To make the honey butter, you'll need:

1 cup sugar
1 cup heavy cream/whipping cream
1 cup honey
3 sticks butter (or 3/4 lb), softened
1 tsp vanilla

To make the honey butter, combine the sugar, cream, and honey in a sauce pan. Heat on medium high heat and stir until it comes to a boil. Boil for 1 minute.

Put the softened butter in a blender or food processor (I used a Vita-Mix mixer), and pour the hot mixture over the butter. Blend on medium speed until mixed well. Add vanilla and blend again.

Pour mixture into a container, cover, and let cool in the refrigerator. Keep refrigerated since this is a dairy product.

The honey butter looks frothy on top, 
but can be stirred in once it cools.

Half the recipe above makes enough to fill two half-pint/jelly jars with some left over. The full recipe makes enough for two pint-size jars or four half-pint/jelly jars also with some left over.

Honey butter on a homemade blueberry muffin.
The blueberries were hand-picked from a pick-your-own farm and frozen.

We have used the honey butter on blueberry muffins, English muffins, crackers, and toast. You could also put it on freshly-made bread, yogurt, oatmeal, bagels, waffles, French toast, or pancakes. In terms of calories, the honey butter is about 19 calories per teaspoon.

1 comment:

Rita said...

That looks so good! I'll have to try making some of this. Your blueberry muffins look good, too. ;)