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Homemade brandy butter recipe

Homemade brandy butter recipe


  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces
  • Brandy butter

An easy homemade brandy butter recipe to serve alongside mince pies and Christmas puddings. Rum can also be used with great results!

andreab
Cheshire, England, UK

26 people made this

IngredientsServes: 10

  • 175g unsalted butter, cubed
  • 150g soft light brown sugar
  • 90ml brandy

MethodPrep:10min ›Ready in:10min

  1. Cube the chilled butter about a half hour before starting, so that it is almost room temperature
  2. Beat the butter for 1 minute. Add the sugar and beat together until pale and fluffy. Add the brandy a teaspoon at a time, beating constantly.
  3. Spoon the brandy butter into a serving bowl and chill. Cover with cling film if not serving the same day.

Tip

Use icing sugar or caster sugar instead for a lighter colour.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Really nice! I added the zest from one orange at the end and you could really taste it. Melted beautifully on my mince pies. Thanks for the recipe!-10 Dec 2014


What could be more delicious than fresh blackberries with cream and sugar? Nothing!

On a trip to Washington’s Olympic Peninsula, we happened to be camping in late August just at the time the blackberries were ripening. What a treat it was to come upon a bank of blackberry bushes just loaded with ripe, juicy, blackberries! In just a short time, we picked a gallon of berries which we took back to camp. The next few days we had blackberries and cream, blackberries on ice cream and even blackberry pancakes! We weren’t there long enough to return for another batch of blackberries to turn into blackberry brandy, but you can be sure that I’ve got the spot marked in my mind for our next visit!

Beautiful ripe blackberries.

Wikimedia Creative Commons - Creative Commons Attribution/Share-Alike License


Recipe Summary

  • 3 ounces beef suet
  • 2 Granny Smith apples, peeled and finely chopped
  • ½ cup dark brown sugar
  • ½ cup raisins
  • ½ cup dried currants
  • ½ cup dried cranberries
  • ½ cup dried apricots, finely chopped
  • ¼ cup candied orange peel, finely chopped
  • ¼ cup candied lemon peel, finely chopped
  • ¼ cup candied lime peel, finely chopped
  • ¼ cup candied cherries, halved
  • ¼ cup orange juice
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 cup unsalted butter, chilled and cubed
  • 5 tablespoons iced water, or more as needed
  • 1 egg
  • 2 tablespoons sanding sugar
  • ½ cup salted butter, softened
  • ½ cup powdered sugar
  • 3 tablespoons brandy
  • 2 tablespoons boiling water

Melt beef suet in a stockpot over medium heat. Add apples, brown sugar, raisins, currants, cranberries, apricots, all candied peel, cherries, orange juice, and zests. Season with salt, nutmeg, allspice, cinnamon, and cloves. Cook, stirring occasionally, until mixture thickens and apples are tender, 20 to 30 minutes.

Cool mincemeat filling to room temperature, at least 20 minutes. Cover and chill mincemeat overnight, about 8 hours, or up to 3 days.

Combine flour, salt, and sugar in the bowl of a food processor to make the pastry crust. Add butter and pulse, 5 to 10 times, until combined. Add 5 to 6 tablespoons water, continuing to pulse, until a dough forms. Turn dough out on a lightly floured surface. Lightly knead together, shape into two flat circles, and wrap each in plastic wrap. Chill for at least 1 hour or overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Roll out one of the pastry circles to a 1/4-inch thickness. Cut out 6 circles using a 4 1/2-inch cookie cutter and roll into 6-inch circles. Place into six 4-inch tartlet pans and crimp the edges. Divide the mincemeat filling between the crusts smooth the tops.

Roll out the remaining dough to the same thickness. Use a cookie cutter to carve out 6 stars to cover the pies. Beat egg with a splash of water. Brush egg wash over the top of each star and the edges of the pies sprinkle with sanding sugar. Place pies on a baking sheet.

Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pies on a wire rack.

Beat butter and powdered sugar together in a medium bowl until light and fluffy. Beat in brandy and boiling water until smooth. Chill brandy butter until ready to serve. Garnish each pie with a pat of brandy butter if desired.


This Peach "Brandy" is Technically Peach Wine

The recipe included here is called "Brandy" by those who make it. However, technically it is wine because it is not fortified with spirits. According to Wikipedia, true brandy has an alcohol content of 30-60%. The alcohol content of wine ranges from 8-20%. Although I do not know the alcohol content of my peach "brandy", it&aposs probably in the range of wine and not true brandy.

There are some recipes that call for the addition of brandy to the mixture. This would give you a higher alcohol content and also stop fermentation if you are concerned about bottling too soon.


This recipe is for a traditional brandy butter but feel free to experiment with other flavors such as some lemon or orange zest, or pinch of cinnamon or nutmeg. You can also alter the sugars: Substitute some brown sugar or muscavado for a deeper flavor and color. For a bit of crunch you can use a coarse grain sugar. For the alcohol you can use rum, cognac, sherry, or whiskey if you prefer.

Place the softened butter in a medium mixing bowl and beat for several minutes until pale and fluffy.

Add the sugar and continue to beat until smooth. Avoid over-beating otherwise the brandy butter will become oily.

Add the brandy one tablespoon at a time, beating between additions, along with the vanilla. Beat just until combined.

Cover and refrigerate it for at least two hours before serving, preferably overnight or maximum flavor. Remove it from the fridge at least a couple of hours before serving so it can come to room temp. The texture should be soft and spreadable. To store it keep it in the fridge where it will last for several months.

Spread on hot desserts such as steamed pudding, mincemeat pie, bread pudding, fruitcake, gingerbread, cobblers, crisps, and pies!


How to make homemade butter for unbelievably fresh flavor

You know that fulfilling, kind-of-smug feeling you get when you whip up a homemade meal that you get to enjoy with your family? Yup, you can feel the same way about your butter. It may be convenient to pick up butter at the grocery store, but we hope this super-simple stand mixer tutorial will convince you that it’s almost as easy to make butter at home.

Honestly, I had no idea how easy making homemade butter would be. I always imagined sitting there, churning butter for hours and then ending up with only a sad resemblance of what I consider good butter. I was wrong. Making butter in your stand mixer takes just around 30 minutes, and it tastes better than any butter I can buy in the store. I lightly salted mine with some good sea salt, but you can throw in any seasoning or herbs, like garlic salt, thyme, rosemary, etc.

You can make homemade butter using a hand mixer as well. It may take longer, and you’ll want to give your hand mixer a cool-off break every five minutes as prolonged use may cause the motor to burn out.

Image: Brandy O’Neill/SheKnows

To start off, all you need is a 5-quart stand mixer and some cold, heavy whipping cream. I kept some fleur de sel sea salt nearby because I knew I wanted to salt my butter after it was made.

More: How to make coconut whipped cream Image: Brandy O’Neill

Pour your cream into the bowl of your mixer, and start beating the cream on medium-high speed. I like to put my splatter protector on my bowl, turn it sideways and seal up the back opening with plastic wrap. During the beginning stages of butter-making, it does not splatter too much, but later in the process, it can get messy.

Best to keep that bowl wrapped up.

Image: Brandy O’Neill

After about five minutes, you will see the cream start to thicken up, and soft peaks will start to form. If you’re not sure what soft peaks look like, check it out above. You see how the little top of the cream sorta falls over? That is a soft peak.

Image: Brandy O’Neill/SheKnows

As you keep beating, the cream will start to thicken, and the soft peaks will give way to thick, whipped cream. At this point, the mixture will still be creamy, and you should not see any liquid.


Homemade Butterscotch Liqueur Recipe

Here's a homemade recipe for Butterscotch Liqueur. This makes a great gift for those friends who enjoy alcoholic beverages. This original recipes came from the web at a site called Florashideout.com. It has to cure for 30 days so make sure you make this way ahead of the holidays! Read more See less

  • homemade
  • liqueur
  • alcohol
  • recipe
  • buttery
  • butterscotch
  • boil
  • homemade
  • liqueur
  • alcohol
  • recipe
  • buttery
  • butterscotch
  • boil

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 cup sugar
  • 1 cup water
  • 1/2 brandy
  • 1 cup 100 proof Vodka
  • 1/2 tsp. Butterscotch flavored extract
  • 10 drops of yellow food coloring

Ingredients

  • 1 cup sugarshopping list
  • 1 cup watershopping list
  • 1/2 brandyshopping list
  • 1 cup 100 proof vodkashopping list
  • 1/2 tsp. Butterscotch flavored extractshopping list
  • 10 drops of yellow food coloringshopping list

How to make it

  • Bring the sugar and water to boil in a saucepan over medium-high heat, stirring constantly to prevent sugar from scorching.
  • When the sugar/water mix turns clear, remove it from heat.
  • Let cool until just warm in temperature. (Use your finger!)
  • Pour this into a 1 quart container.
  • Add brandy, vodka, coloring and extract.
  • Cover container and shake well.
  • Store for 30 days before using.
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The Cook

The Rating

What a great gift idea for the holidays. I have a bunch of friends that would love receiving this. I'll have to start saving bottles, I guess. Thanks again, Annie! Wow, love this one too!


How Do You Make Homemade Caramels?

Honestly, making caramels is really easy. You only use a few ingredients, which is why you want them to be quality! And I partnered with my longtime friends over at Challenge Dairy on this recipe, which is always a fun thing to do! If you have been a reader for any length of time, you know that I am a HUGE fan of Challenge and have worked with them for many years. Challenge Butter is so fresh, you can taste the difference. They are the only dairy company that controls the whole process from milking the cows, to transporting milk, to packaging the product. And they use milk that has not been treated with the growth hormone rbST, which is very important to my family and me.

And while quality ingredients are definitely key, there are definitely a few tricks to getting the perfect caramels:

  • Make sure you are using a heavy-bottomed saucepan. I love using my Le Creuset Dutch oven for this. The heat distributes evenly and you have less chance of burning!
  • Stir, stir, STIR! This isn’t a multi-tasking recipe. You have to be prepared to stand next to your stovetop for a good hour+ stirring. There is just no way around it. I wrote in the recipe you have to stir constantly. While, yes, this is true, it’s ok to take short breaks, just don’t let it go too long because once the temperature reaches 230°F, it can jump up quickly!
  • Which brings me to my next tip…become friends with your candy thermometer. You need one for this recipe. I LOVE my ThermaPen. It’s fast and accurate. While you don’t have to get a fancy candy thermometer, just use one…that’s what’s most important.
  • Wrap your caramels in wax paper. You will want to cut your pieces of wax paper about 3″x3″. This does depend on how large your cut your caramels, but make sure you have enough wax paper to wrap the candies tightly!
  • When you cut the caramels into pieces, use a bench scraper if you have one! It’s a trick I use when cutting these perfectly! Caramels are much easier to cut when they are chilled. Don’t cut them as soon as they come out of the refrigerator, though. Let them warm up slightly, so they are chilled but not cold.


What Are the Essential Ingredients in Authentic Old-Fashioned Mincemeat?

Many generations ago people would experience mincemeat as a robust and sweet-savory meat-based mixture that conjured up what seemed like a thousand flavor sensations. Pair that with the incomparable texture that suet contributes to pie crust as it’s baked with the mincemeat and it’s no wonder that mincemeat pie was a heralded favorite for many centuries in the United Kingdom and then made its way to become a tradition in Canada, Australia, New Zealand, Ireland, Northern Europe, South Africa, and the New England region of the U.S..

Mince pies are still considered an essential accompaniment to holiday dinners today. But to be truly “traditional”, mincemeat requires meat and suet.

Christmas Pie by William Henry Hunt (1790-1864)

A note about SUGAR: Centuries ago mincemeat was far less sweet than it is today. Though it was made with fruits to add sweetness and to help preserve it (the fructose content), no sugar was added. Feel free to cut back on the brown sugar if you prefer.

A note about MEAT: If you’re put off at the thought of adding meat to mincemeat like our ancestors did for centuries, think of it this way: Imagine a Moroccan tagine – a dish of beef or lamb that is slow cooked with dried fruit, nuts and a myriad of aromatic spices. It’s downright amazing. Mincemeat, which not surprisingly originates from the Crusaders bringing the spices and method back with them from the Middle East, is a very similar concept: Beef that is simmered with dried fruits, nuts and a wonderful host of spices. That doesn’t sound so bad, does it? The mincemeat is stored for a while (under a layer of fat, a centuries-old method of preservation) so the flavors can deepen, and then it’s baked in a flaky pie. Heaven.


Steps to Prepare Super Quick Homemade Brandy Butter Chocolate Fudge

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, brandy butter chocolate fudge. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Brandy Butter Chocolate Fudge is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They're nice and they look wonderful. Brandy Butter Chocolate Fudge is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook brandy butter chocolate fudge using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Brandy Butter Chocolate Fudge:

Steps to make Brandy Butter Chocolate Fudge:

  1. Line a 6″ by 6″ cake tin with tinfoil leaving a lip over the edge so you can easily lift the fudge out of the tin.
  2. Place the dark chocolate and condensed milk in a bowl over a pan of simmering water Stir until melted and well combined.
  3. Remove from the heat and stir in the dairy free spread and brandy Pour into the tin and smooth with a spatula.
  4. Place in the fridge for a couple of hours until set Remove from the tin and cut into squares.

So that's going to wrap this up with this exceptional food brandy butter chocolate fudge recipe. Thanks so much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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