By Callie | May 31, 2019
This honey butter recipe was passed to me by a woman who truly was my second mother during my teenage years. I can remember several times that I walked in the door just as she was finishing a batch of this creamy, delicious butter. I can’t lie, I have been known to add this to anything from biscuits to ice cream. It’s just that good! While it doesn’t contain our Blue Bird Poppy Seeds™ it is the perfect addition to many of our recipes! Give it a shot, we know you will fall in love with it!
100 grams sugar
115 grams heavy Cream
155 grams honey
1 tablespoon pure vanilla paste
220 grams unsalted butter
In a small saucepan, combine the first four ingredients and whisk until smooth.
On medium heat, bring the sugar, heavy cream, honey, and vanilla to a boil.
While the mixture heats, place the butter in a glass bowl and set aside.
Back on the stove let the mixture boil for one minute and then remove from the stovetop. Pour this over the butter and stir until the butter has melted.
Move the honey butter to a bender or electric mixer and blend for at least a minute. This allows additional air creating a light, creamy butter.
Divide the honey butter between three half-pint jars and place into the refrigerator or freezer. Allow to sit overnight before use. After use, keep in the refrigerator for up to 1 month or the freezer for 6 months.