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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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In a 3-quart heavy saucepan, add sugar, butter and evaporated milk. Cook on medium heat. Bring to full boil, stirring continually for 5 minutes or until candy thermometer reaches 234° or soft-ball stage. Remove from heat. Add marshmallow cream until melted. Add peanut butter until mixed well. Stir in vanilla and nuts. Pour immediately into a 9-inch dish that has been sprayed with butter flavored Pam. Cool at room temperature 4 or 5 hours before cutting. After cutting into squares, store in an airtight container.