Reviewer:

Lmitch

Cooking Level: Intermediate

Reviewed: Apr. 4, 2012

I added cinnamon, YUM

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2 users found this review helpful

Reviewer:

CIDnie

Reviewed: Feb. 10, 2012

this was really good! before this recipe i was just mixing butter and honey and that was good too, but this tasted like it had some extra....umph

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2 users found this review helpful

Reviewer:

littlechef

Cooking Level: Intermediate

Reviewed: Feb. 8, 2012

Wonderful taste. Never thought to add sweetened condensed milk to honey butter but it added a nice creaminess. I also added some cinnamon.

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2 users found this review helpful

Reviewer:

veriia

Reviewed: Jan. 29, 2012

This recipe was a major hit. Thanks

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2 users found this review helpful

Reviewer:

PAMMYSPC

Reviewed: Sep. 11, 2011

Oh my goodness,if I could rate this more than 5 stars,I would! I was looking for a good honey butter recipe and came across this one.As soon as I saw sweetened condensed milk,I knew I would love it.I ran out of canned condensed milk so I had to make my own and it still worked perfectly.I doubled the recipe so I have plenty of this delicious butter on hand and I also used my hand mixer on high and it came out to a nice creamy whipped texture.Thank you for sharing such a wonderful recipe!

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8 users found this review helpful

Reviewer:

Judy671

Reviewed: Jul. 22, 2011

Simply amazing! Using half-melted butter, my visiting niece whipped the butter and condensed milk with a fork, adding honey to taste. It ended up being a very sweet batch of butter and tasted delicious on extremely dense bread when toasted or straight from the loafpan. After about half of a day or so after making it, we jarred the rest and stuck it in the fridge. Nevertheless, it was quickly taken out and demolished, along with the bread, before my niece left.

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4 users found this review helpful

Reviewer:

klb457

Reviewed: Jul. 10, 2011

The flavor is excellent. The only negative is that the mixture separated while the butter was on the table during dinner. It doesn't look very appetizing when it separates. I recommend preparing the butter well in advance so it has several hours to set up in the fridge; maybe then it will make it through the meal without getting too soft and separating.

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17 users found this review helpful

Reviewer:

ZChef

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 7, 2011

This was very light and fluffy and creamy. I used a mixer and my deep bowl so it didn't splatter all over. It took about 4 minutes to get the right color and texture. This started out very wet and liquid-y but it did whip up into a whipped cream type stuff.

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11 users found this review helpful