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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Ceramic mechanism grinds wet and dry salt without corroding
Hand-crank butter churn — homemade cultured butter from cream
Foundational understanding of the four elements of good cooking
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Ceramic mechanism grinds wet and dry salt without corroding
Hand-crank butter churn — homemade cultured butter from cream
Foundational understanding of the four elements of good cooking
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For the caramel: Set a square of parchment paper over a medium-sized plate. Lightly butter or spray the parchment with non-stick spray. In a medium-sized dry saucepan over medium-high heat, melt your sugar. This will take about 5 minutes. Try not to stir, but simply swirl the pan around to dissolve any pockets of un-melted sugar. By the time it is all melted, if should be a nice copper color. If not, cook until it is. Remove from heat and stir in 4 tablespoons of the butter. It may not incorporate entirely but do your best. Stir in cream and 1/4 teaspoon of the salt and return saucepan to the stove over medium-high heat. Bring it back to a simmer again and melt any sugar that solidified. Cook the bubbling caramel for a few minutes more, until it is a shade darker. Then immediately remove it from the heat. Pour the caramel onto the parchment-covered plate and transfer plate to your freezer. Freeze it for about 10-15 minutes, until soft and pliable and no longer liquid. Put the cereal into a large bowl. Take the caramel out of the freezer. The goal is to have both chunks of caramel and swirls of caramel throughout the treats. Form half of the caramel into small marble-sized balls and roll the balls around in the Rice Krispies. They'll act as a "shield" to keep the caramel chunk intact. Set the bowl of cereal with the marbles of caramel aside. Form the second half of the caramel into larger marble-sized pieces. Set these aside. These will be incorporated as we stir the marshmallows with the cereal and act as the "swirl". Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch tall sides. Set aside. In a large pot, melt the remaining stick of butter over medium-low heat (note: resist the urge to do this over high heat, you'll just burn the butter and have to start over). It will eventually melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom of the pan as you do