Thank you for mentioning how salty the salted butter bites are because i don't recall anyone else stating that fact. My next batch for daily eating will be made from unsalted butter. I will still make the salted butter for cooking.
I put equal amount heavy cream and reduce to lower heat and cook for a while until it thickens and mixes completely. You lose the bottom brown crunch but you get something close to toffee fudge when you refrigerate it.
Thank you so much for explaining the whole process ! So many videos do not ! I made my first batch before I saw this video and put the molds of butter immediately into the freezer (which I really thought that I shouldn’t ) and now I know better ! Spilling hot butter on you is no fun ! Lol
Thank you! I try my best. Some people complain about the longer videos, but I figure others will appreciate hearing what I've learned along the way (sometimes the hard way too!). Plus, the videos can always be watched at twice the speed.
Thanks so much....ill try this out for sure. Wondered if anyone has tried adding alittle of an LMNT packet...like the chocolate or mango or strawberry....id think that might be delicious! What's your take on it?
I put ethrytol in mine and it basically turns into candy. You can also add heavy cream and mix until thick. This will give it a fudge consistency after refrigerating.
thank you for explaining, i love brown butter and ghee buth i don’t like the grainy textureit has at room temp, i add it to my coffee too. thank You for sharing, i never thought to whip it
how long does it take? I'm doing it with one pound of butter right now and it's taking forever. I went and did other stuff, forgot about the butter. came back and it was done lol. I poured it in a cookie pan and stuck it in me freezer. I'll break it up like "chocolate bark" And hopefully it'll be good 👍
What would be dangerous about eating brown butter? You mentioned how some people think cooking it can make it more toxic. Sorry for what may be a dumb question, but I don’t understand. I don’t do keto either. Maybe it has something to do with that?
I saw a video by Stephanie Keto Person where she discusses her concerns with eating the lactose and casein (the protein solids) especially after browning them and "oxidizing" them. ( ru-vid.comSE8YdfprjZc?si=9tJ1wpVVOYY0K1ox ) She says you're "overcooking the protein"- but the way I see it, it's probably akin to browning your steak and not just eating it raw. I think it's good to eat this sort of thing in moderation, but I don't think it's a big deal.
MY BUTTER WON'T BROWN. Why?!?! 😭 After watching your video it looks like it takes a really long time. Everything I was reading was telling me 5 to 8 minutes for it to brown and I definitely went well over 10 minutes almost 15 and it still would not brown. Can I melt it again and try browning it again???
Q: I have always hated the waste of making ghee, all those butter solids stuck in cheese cloth. Could I just cut the tops off of the butter bites after they set to make ghee and save the brown bottoms as my toffee treat?
That's a great idea! Easier yet- just siphon off some of the ghee for using other ways- and then add the rest of the ghee with the milk solids to the molds. (You'll want some ghee with them!)
Honestly, I don't know. We don't use "sticks of butter" here in Spain. I think a stick of butter is close to the equivalent of half of one of our 250g blocks. I generally make larger batches, though, and use a variety of trays at once. I also like to whip some up in a smaller bowl for use in other recipes to add flavor. I never made a batch with a specific amount and poured it into only one type of mold to test. Candy molds are all different sizes too, so even if a certain amount filled one of my trays it might not fill yours.
