The first step is to brown the butter and get a nice golden color. It will not come out as dark as caramel. If you go too far, the solids will separate out.Why can I not make this fat bomb??!!!
It seperates and it is more white or yellow.
It tastes good, but is liquidy, not thick.
I had some on my pork rinds however, and thought I had died and gone to heaven!!
The original instructions say low heat, when I did the batch pictured I used a medium setting because I had a full stick of frozen butter to start. The pictured batch also has double the original recipie worth of cream. I mixed up ounce and tablespoon measurements. (8T butter -4oz- and 8oz cream in my batch.) I also did not stir till cooled, and there are spots where the butter separated out and pooled on top of the mix.I will try again, Daytona. Maybe the third time is a charm!
I can't get the butter to brown. Do you use high or low heat?