This recipe has quickly become one of my Christmas traditions. It’s a quick and easy and DELICIOUS treat that you can bottle up and share with your friends and neighbors. Some years I make it with quick breads and other years I pair it with a bag full of fresh, homemade rolls.
I’ve tried lots of other honey butters. This one is clearly the best. I got it from my sister in law, Alyssa. Man, the first time I tried it I was hooked! The reason why it’s the best is because it’s soft straight out of the fridge. No trying to spread hard butter on a nice, warm roll. But it’s also not too runny that it will drip all over. It’s the perfect consistency.
The best way to eat it is spread on a slice of homemade, toasted bread. It’s like pure heaven!
This is such an easy gift too! I buy 8 ounce, wide mouth jars, in a pack of 12. They’re short and wide, which makes it easy to get it out. Then I find some cute Christmas tissue paper or craft paper and put it on the lid. So easy and dresses it up just enough.
Honey Butter
Ingredients
- 1 cup sugar
- 1 cup honey
- 1 cup heavy whipping cream
- 1 pound salted sweet cream butter 4 sticks
- 1 tsp vanilla
Instructions
- Constantly stirring with a rubber spatula, bring the sugar, honey and whipping cream to a boil to dissolve the sugar.
- Remove from heat and add vanilla.
- Put cold butter in a high powered blender.
- Pour boiling mixture over butter and blend until smooth, with no remaining chunks of butter.
- Pour into containers and refrigerate overnight before eating.
- Store in the fridge.