Here's a twist on Honey Butter.
Honey Butter Ambrosia
1 Cup sugar
1 cup heavy cream
1 cup honey
3/4 pound or 3 sticks butter, softened
1 tsp. vanilla extract
Combine sugar, cream, and honey in a saucepan. Cook over medium-high heat.
Stir continually. Bring to a boil and let boil for 1 minute. Remove from heat.
Place softened butter in a food processor or blender. Pour hot mix over butter. Pulse until well blended. Add the vanilla and mix again to blend.
Pour honey butter into 4 1/2 pint jelly jars. Keep honey butter sealed and refridgerated. Can last 6 weeks in the refrigerator or several months frozen.
