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Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place white and brown sugars, corn syrup, water and butter in a heavy bottomed 1 quart pan. (The pan has to be 1 quart plus.) Heat and boil hard for two minutes. Remove from heat. Whisk in vinegar, vanilla and cinnamon until cinnamon is incorporated with no lumps . Reheat just to a boil and serve. Store in the fridge in an airtight container if you have leftovers.