The recipe I’ll be sharing today is technically a honey butter recipe—but it’s not your grandma’s honey butter! After I made this delightful concoction for the first time, I immediately decided that simply calling it “honey butter” didn’t really do it justice. I eventually settled on the name “Honey Butter Ambrosia,” because this decadent spread truly feels like a food that’s fit for the gods! :-)
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It tastes incredible on toast, dinner rolls, tortillas, and any type of bread really. Not only is this honey butter recipe quick and easy to make, but it also makes a lot of it! You can keep a jar for yourself and still have plenty left to give away as Christmas gifts! I like to pair it with a freshly baked loaf of my mom’s English Muffin Bread to give to friends and neighbors. It’s a gift that is almost guaranteed to earn you friends and admirers! ;-)
“Honey Butter Ambrosia” Spread
Ingredients:
- 1 cup sugar
- 1 cup heavy cream
- 1 cup honey
- 3/4 lb (3 sticks) butter, softened
- 1 tsp vanilla extract
Directions:
Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop.
Cook the mixture, stirring regularly, until it comes to a boil. Boil for 1 minute, then remove from heat.
Place the softened butter in your blender or food processor. Pour the hot sugar and cream mixture over the butter, then blend or pulse until well-mixed.
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Add the vanilla extract, then blend again.
Pour the finished honey butter spread into airtight containers. (The amount fills two pint-sized mason jars plus one half-pint jar almost exactly.)
Keep refrigerated. The honey butter will stay fresh in the fridge for about 6 weeks, or a few months if stored in the freezer.
“Honey Butter Ambrosia” Gift Labels
Gifting this honey butter is as simple as adding a label and a bit of ribbon or twine! I’ve included a couple of useful files of pre-made honey butter tags that you can download for free! The first file is a PDF, which you can download and print at home. They fit perfectly on top of jar lids, so all you have to do is cut them out and stick them on your jar lids with a bit of tape!
The next file is specifically for use with the Silhouette craft machine. For those with a Silhouette machine, you can download this file and then open it in Silhouette Studio to print and cut the labels.
No matter what kind of label you use, whoever you give this spread to will be praising your name for weeks! (Or at least until the jar is empty—then they’ll be asking you for the recipe!)
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Do you give any homemade treats as gifts during the holidays?
"Ambrosia" Honey Butter Recipe
This is technically a honey butter recipe – but it's not your grandma's honey butter! After I made this delightful concoction for the first time, I decided on the name "Honey Butter Ambrosia," because this decadent spread truly feels like a food that's fit for the gods!
Ingredients:
- 1 cup sugar
- 1 cup heavy cream
- 1 cup honey
- 3/4 lb 3 sticks butter softened
- 1 tsp vanilla extract
Instructions:
- Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop.
- Cook the mixture, stirring regularly, until it comes to a boil. Boil for 1 minute, then remove from heat.
- Place the softened butter in your blender or food processor. Pour the hot sugar and cream mixture over the butter, then blend or pulse until well-mixed. Add the vanilla extract, then blend again.
- Pour the finished honey butter spread into airtight containers. (The amount fills two pint-sized mason jars plus one half-pint jar almost exactly.)
- Keep refrigerated. The honey butter will stay fresh in the fridge for about 6 weeks, or a few months if stored in the freezer.
Made this today and it is delicious! I plan to make your English Muffin Bread tomorrow. Will give to the neighbors for Christmas. Of course I will keep some for myself. Thanks for the recipes.
Merry Christmas, Pam!
OMG! I made this to give away with my homemade breads. I even printed the little labels, laminated them and tied them on with pretty ribbons. I have had sooo many compliments. I made another batch just for us. This is a total winner!! Thanks so much for sharing the recipe.
I’m so glad Trish!
THIS!! This is amazingly yummy!! It will be a staple at our house now!!
I made this yesterday to give as gifts to my Bible study group. It is delicious! I will definitely be making more before Christmas – some to give and some to keep for myself.
Im sure this is delicious but when you heat the honey to boiling you destroy any benefits of the honey itself. I would definitely use store baught honey to make this rather than my local raw / organic honey. Liquid gold.
I just made this recipe and it tastes wonderful. I halved everything and it made 2 cups. Will make again.
I’m so glad you liked it!
Thanks for sharing! Sounds yummy. I also clicked on the link for your mom’s bread and saw a pic of her old recipe and it reminded me of a gift my sister gave me last year. She took a pic of my grandmother cornbread dressing recipe that is in her handwriting and made it into a refrigerator magnet for me, my mom and my aunt! It was really special. You should try to do that for some of your moms recipes that are special to you. Before the paper versions get damaged!
I love that idea! Thanks Julie!
Looks like the L. R. Rice (new packaging) Raw, Unfiltered Honey bottle that I have in the cupboard. It is the ”Local Hive” version, for the Pacific Northwest. Looks like on the back label they might have one for other areas of the US. I get it locally at the grocery stores. I haven’t looked for it at Costco because it would be way too much at one time for me.
I give chocolate cherry Bundt cakes. (don’t tell anyone but they are made in the microwave) Never have found anyone that didn’t love them.
May have to add this to my list of custom made gifts. Looks like it would be 5 stars even tho I haven’t tried it.
I buy- L.R.Rice Pure Unfiltered Honey – from local Washington state apiaries, at Costco. I think this companie sells honey from local beekeepers in various areas. (The bottle is similar to what I buy)