Salted Caramel Brandy Butter
by NigellaIntroduction
To make this brandy butter you will need to have prepared my Salted Caramel Sauce.
For US cup measures, use the toggle at the top of the ingredients list.
To make this brandy butter you will need to have prepared my Salted Caramel Sauce.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 6-8
- 25 millilitres cold salted caramel sauce (or more, to taste)
- 150 grams soft unsalted butter
- 25 millilitres brandy
- 2 tablespoons cold salted caramel sauce (or more, to taste)
- 10 tablespoons soft unsalted butter
- 2 tablespoons brandy
Method
- Beat the butter with the cold salted caramel sauce, then beat in brandy to taste (I use about a shot, which is about 25ml / 2 tablespoons) starting with a 15ml tablespoon.
- Chill in the fridge and serve with mince pies or Christmas pudding or both.
- Beat the butter with the cold salted caramel sauce, then beat in brandy to taste (I use about a shot, which is about 25ml / 2 tablespoons) starting with a 15ml tablespoon.
- Chill in the fridge and serve with mince pies or Christmas pudding or both.
Additional Information
MAKE AHEAD / STORE:
Store in the fridge in an airtight container for up to 1 week. Can be frozen for up to 3 months (unless caramel sauce has been previously frozen). Thaw overnight in the fridge and use within 1 week.
MAKE AHEAD / STORE:
Store in the fridge in an airtight container for up to 1 week. Can be frozen for up to 3 months (unless caramel sauce has been previously frozen). Thaw overnight in the fridge and use within 1 week.
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What 1 Other has said
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Posted by homerphillip on 24th December 2012
Show more commentsChristmas day tomorrow and this will be on the table with the pudding and custard. It is absolutely the most outstanding brandy butter sauce I have ever tasted and will be my standing recipe from now on. I love it. Nigella you are a star.