Homemade Grass-Fed Butter Candy

My kids LOVED these and I’m totally on board with them eating grass-fed butter because it’s so high in Vitamin K2 and Omega-3 fatty acids!


Jen Godshall |guest writer/AMAZING photographer for The Snap Mom

Good afternoon Snap Mamas!

Sending photos now from our latest project in the kitchen. This Recipe is from HybridRastaMama.com

So apparently butter is good for you now! Did you hear? Butter from grass-fed cows is rich in Vitamins A, E, and K2, healthy fats, and lots of other goodness!

But if the idea of handing your kiddos a stick of butter to gnaw on is a little more than you can handle (I’m with ya!), try making these yummy berry flavored butter candies.

They’re lots of fun to make and to eat (and they’re so pretty, aren’t they?

xo- Jen

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WILL NEED:

  • Food Processor
  • Fine Mesh Stainer
  • Mixing Bowl
  • Standing Mixer or Hand-held Mixer with Mixing Bowl Spatula
  • Pastry Bag or Disposable Zip-top
  • Bag Unbleached Parchment Paper
  • Large Baking Sheet or Glass Pie Dishes {I used two glass pie dishes}
  • Quart Size Mason Jar

INGREDIENTS :

  • 1 cup freeze-dried organic strawberries or freeze-dried organic blueberries
  • 1 cup Kerrygold butter, room temperature
  • 2-3 tablespoons raw light colored raw honey
  • Small pinch of unrefined sea salt

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INSTRUCTIONS

*Full picture tutorial below

  • Add freeze-dried strawberries or blueberries to a food processor fitted with the “S” steel blade. Pulse until the strawberries/blueberries are ground into a fine powder. Over a medium-size mixing bowl, strain strawberry/blueberry powder through a fine-mesh strainer to remove most of the seeds or leftover larger chunks. Set aside. Fit standing mixer with whisk or flat blade. Add softened butter, honey, and sea salt to the mixing bowl. Mix on low speed until everything starts to combine. Increase speed to medium-high and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down the sides of the bowl with a spatula. Add strawberry or blueberry powder to the creamed butter mixture and whip on medium speed until completely incorporated, about 15-20 seconds. The longer you mix it, the lighter in color it will get {light pink or light purple}. If you want bolder colors {dark pink or dark purple}, just mix until incorporated.
  • Prep the pastry bag or zip-top bag. You can use a pastry tip if you have one – I just stuck the pastry tip into the corner of a zip-top bag and cut a small hole in the corner of the bag, then pushed the top of the pastry tip through the hole. Otherwise, just cut a small hole in the corner of a zip-top bag. Using a spatula, transfer butter candy mixture to a pastry bag or disposable zip-top bag.
  • Line a baking sheet with unbleached parchment paper.
  • Gently squeeze the butter candy mixture out of the bag onto the lined baking sheet into little bite sized dollops. Don’t worry about making them look perfect. Immediately place in the freezer until firm, about 1 hour.
  • Carefully remove the butter candies from the baking sheet and store in a mason jar or freezer safe container.
  • Store in the freezer until ready to eat.   – www.hybridrastamama.com

 

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Notes:

Reminder: you’re not supposed to give honey to infants until 1 year

Yield: Makes about 1 1/2 cups butter candy mixture, amount of butter candies varies.

Store in the freezer in a quart size mason jar or in a freezer safe container.

For a Dairy-Free Version: Replace butter with 3/4 cup room-temperature coconut butter and 1/4 cup coconut oil. If the coconut butter is not easy to stir, place jar in a saucepan filled with hot water until softened. Follow the same instructions as above.

Recipe originally from Emily at Recipes To Nourish 


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