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Honeycomb and maple butter


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Ingredients

6 portion(s)

Honeycomb and maple butter

  • 100 grams unsalted butter, prepared from EDC cookbook
  • 30 grams Maple syrup
  • 30 gram Crunchie Bar or Violet Crumble
  • 1/4 teaspoon sea salt
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Directions:
  1. 1. Break crunchie or violet crumble bar into 3 pieces (the chocolate coating can be cut off if you prefer)

    2. Chop into small pieces,  Turbo speed 2 x 1 sec bursts

    3. Set aside

    4. Prepare one batch of unsalted butter according to the EDC (do not add any salt or oil). Transfer to another bowl.

    5.  Weigh back in 100 g to the TM bowl with butterfly in place.

    6. Add the maple syrup, salt and crushed honeycomb.

    7. Blend for 20 secs speed 4

    8. Place into small bowl and chill unitl set.

     

     

     

10

Accessories you need

11

Tip

Great with ricotta or plain pancakes, pikelets, crepes or toast.

//www.recipecommunity.com.au/recipes/ricotta-pancakes/124721


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • oh my!    Made this for

    Submitted by Narelle72b on 22. December 2013 - 11:56.

    Big Smile oh my! 

     

    Made this for spread for pancakes, and it was divine. Will definitely make again. I used really good quality Canadian maple syrup, so the flavour is gorgeous. I went with violet crumble too - may try with a crunchie, and I left the chocolate on the outside of mine for some some hidden treats.

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