Tuesday, July 12, 2011
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Butterbeer Recipe
Leading up to the midnight showing of the final Harry Potter movie, I really wanted to have a Harry Potter party. It wasn’t in the cards, so instead I made some Harry Potter themed treats for Hubby and I to enjoy while watching Deathly Hallows Part I the other night.
There are quite a few recipes for butterbeer out there. But I wanted to make something that matches what butterbeer was in my mind while reading the books. To me, butterbeer is warm, buttery, and spiked with a bit of some spicy alcohol. The warm butterbeer is topped with a frothy whipped foam on top that leaves a mustache when you take a sip.
I set out to develop this recipe and Hubby and I agreed that this butterbeer was delicious and very fitting for Harry and his friends.
One Year Ago: French Silk Pie
Butterbeer
Yield: Serves 2
Ingredients:
For the Butterbeer
1/3 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
Pinch salt
3 Tbsp toffee bits (you can use butterscotch chips here if you have those on hand)
1/3 cup spiced rum
1 cups boiling water
For the Foam
2/3 cup heavy cream
2 tablespoons sugar, or splenda for sugar free version
1 teaspoons vanilla extract
1/2 teaspoon butter
Directions:
Prepare the butterbeer:
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Stir in the toffee bits Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then the boiling water. Stir until the butter mixture dissolves. Pour through a sieve to remove any toffee bits that did not dissolve. Divide the buttered rum among 2 mugs.
Prepare the foam:
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes. Stir in the vanilla and butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently. Serve immediately.
Beverages, Dessert
2 comments »
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16 Responses to “Homemade Milky Way Candy Bars”
#1
KV — October 20, 2010 at 1:28 pm
those look good too. Are homemade butterfingers next? I have a recipe I’m going to try out soon.
#2Jen — October 20, 2010 at 2:41 pm
Butterfingers would be tasty, but I’ve got something else coming on Friday…
#3amanda @ fake ginger — October 20, 2010 at 6:00 pm
OH YUM! I really want to try these but I’m horrible at dipping things too.
#4oneordinaryday — October 21, 2010 at 12:25 am
This is exactly what my son’s been asking me to do. You’re making it hard to say no – they look perfect!
#5Kimmy Bingham — October 21, 2010 at 1:03 am
Why do you tempt me so? Milky Ways are my favorites. This is so worth trying 🙂
#7Eliana — October 21, 2010 at 8:22 pm
Well they look pretty perfect to me! And super delicious too.
#8Kerstin — October 22, 2010 at 4:11 am
I’m so intrigued by the cool whip/chocolate mixture for the filling! These look so yummy and addicting!
#9Miss Yunks — October 22, 2010 at 4:34 pm
These look so cute and much easier than the milky ways and snickers I made a few months ago. I made mine in muffin wrappers so I didn’t dip them, just layered the chocolate, nougat, caramel, and chocolate! They came out pretty tasty but was a lot of work!
#10Rachael Pergler — October 26, 2010 at 1:31 am
I just tried these and they didn’t come out as I’d hoped. The chocolate and whipped cream mix was too sticky and wouldn’t harden. Did I do something wrong? Also what if you can’t find kraft caramel?
#11Jen — October 26, 2010 at 11:41 am
Rachael – Sorry to hear they didn’t turn out for you. The center part was a bit sticky while dipping and wasn’t super hard… Any caramel would work for this recipe, I just use the Kraft kind that comes individually wrapped.
#12K — November 2, 2013 at 7:41 pm
I would put melted chocolate in the pan first, freeze, then the chocolate mixture, then the caramel. Then you can spoon melted chocolate on top. Would this work? (It solves the dipping problem too!)
beantownbaker — November 3rd, 2013 @ 12:36 pm
That could definitely work… The caramel might ooze out when you gut them though… Let me know how it goes if you try it.
#13Rick — October 31, 2014 at 11:23 am
I hope you are not using Cool Whip which is all trans-fat and high fructose corn syrup. I’m looking for a healthier alternative to the store bought Milky Way. Perhaps a recipe for homemade whip ?
#14Linda — December 23, 2015 at 1:42 pm
These were a DISASTER. I wasted my morning and a lot of ingredients. The chocolate mixture was so sticky when cutting into squares. The directions did not state whether to add water to the caramels when melting so I didn’t…the caramels ended up thick and so sticky, I had trouble putting it on the chocolate layer. Dumped the whole mess out since I didn’t want to waste a bag of milk chocolate chips to coat them. I have been baking my entire life (60 +) and never had a recipe go like that.
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