Brandy butter Recipe
6 ounces butter 6 ounce brown sugar 6 Tablespooons brandy Beat the butter until soft, gradually adding the sugar. When light and fluffy, yeah, well creamed, slowly add the brandy......slowly! You don't want to break the emulsion of butter and sugar. Chill until serving. Keeps about 2 weeks in frig. Of course I immediately think, "why just brandy?" If there's another spirit you'd like better.......Amaretto, Frangelica, rum, whatever. Serve it cold over warmed cake, English pudding, hot fruit compote?? |
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| Oh that sounds delicious. Just spread it on toast (or a toasted English crumpet) for me, thankyouverymuch. |
| Paula: I made 4 batches of your toffee recipe last night! It went over so well last year that I made twice as much this year. I have a feeling I'll be making even more tho' once I put my cookie/candy trays together tonight! |
| Mmmm sounds good. |
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