With its nutty brown color, toasty smell and caramel flavor, brown butter enriches the taste many a lip smacking pastas, cakes, ice cream and even soups. Even for custards and cakes, the butter serves as a kind of seasoning. You will now wonder what brown butter is. It is essentially the molten state of butter, which is heated to a certain temperature, as to give it the nutty brown color. Generally, unsalted butter, in its molten form, is used to make brown butter, which is used in the form of a condiment. With the instructions given in the following lines, you will know how to make brown butter.
Brown Butter Recipe
- Unsalted Butter
- Wooden Spatula
- Heavy Saucepan
Recipe Making Use Of Brown Butter Brown Butter Fudge
- Cut unsalted butter into small cubes. In the mean time, heat a heavy saucepan over medium flame.
- When the saucepan gets optimally heated, put the butter cubes in it. Melt the butter over medium heat.
- After all the cubes melt, stir them well, with the help of a wooden spatula. While doing this, it is advisable to swirl the pan periodically, to make sure that the butter doesn't burn.
- As the butter melts, it would give a nutty smell, revealing that it is about to turn brown. After you have achieved the desired brown shade for the butter, remove the saucepan from heat.
- Remove the butter from saucepan and transfer it to another container, to let it cool down completely.
- 4 oz Unsalted Butter
- 7 oz Evaporated Milk
- ½ cup Light Corn Syrup
- 3 cups Granulated Sugar
- 1 tsp Vanilla Extract
- ½ cup Nuts, chopped (optional)
- Heat a saucepan over medium flame. Melt unsalted butter in the saucepan, while stirring it continuously.
- Monitor the melted butter and make sure that it doesn’t scorch at the bottom of the saucepan.
- When the color of the butter turns nutty brown and it starts smelling toasty, add evaporated milk, corn syrup and sugar to it. Stir well, until the sugar dissolves.
- Continue stirring the mixture over medium flame, until it reaches a soft-ball consistency. You may check the temperature of the mixture using a candy thermometer.
- Once the desired consistency is reached, remove the mixture from heat and transfer it into a container. Allow it to cool for about 45 minutes, until it is warm to touch.
- After cooling the mixture, place it in a mixing bowl and beat it well, using a hand-held mixer.
- Beat the mixture until it becomes thick and creamy. The mixture should eventually loose its shine, to become fudge-like.
- Blend the fudge well, stir in vanilla extract and nuts.
- Line an 8x8 pan with a thin aluminum foil. Grease the prepared pan with a nonstick cooking spray.
- Transfer the fudge into the pan and smooth it into an even layer.
- Allow the fudge to set at room temperature, before refrigerating it.
- Keep the fudge in the refrigerator, for about half an hour. Once the fudge is well set, cut it into small squares. Serve the fudge at room temperature.