Raspberry Honey Butter

10 Comments

1. Is it safe to eat the raw egg like that? Can you leave the yolk out and have it still be o.k.?

   Thank you!

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2. Tori,
   I have always made it like this and never had a problem.
   You could try it without the egg yolk, however the egg yolk acts as a binding for the other ingredients. Your finished product would turn out runny, but it would still taste good.
   Good luck! Let me know if you try it without the egg yolk.

   ~Jamie

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3. You must do a post on how to make that taffy, I always tried as a child to make it and it never worked out right. So do a picture by picture post of that one 🙂

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4. Jessica,
   I am planning to post it in the future. It's really fun to do with kids. I'll take some photos. (Hopefully my camera won't get too sticky!)
   Thanks!
   ~Jamie

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5. O.k. I tried it without the yolk on only half the recipe. It was good. We didn't wait the three hours for it to set up, but it was still yummy. We had it on toast and my kids ate it up. For me it was a bit sweet so I might cut back on the honey a bit. I think if I wanted a more solid butter I would add the egg yolk, but it was fine without it.

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6. I love raspberries and this looks perfect for rolls or bagels.

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   1. Thank you for your sharing, this Pineapple Cookies is my Love! I was shnceiag this recipe quite some times…..happy happy!Qi Qi,…. thank you for you kindness to recomment this recipe for me!!!

      Reply

7. Yummo – I love honey butter, and I love strawberry butter, so I KNOW I'm going to love your Raspberry Honey Butter!!

   Thanks for sharing!!

   🙂
   ButterYum

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8. I have a quick, probably stupid question for you, but if you were to make this as a neighbor gift how long would you tell them it is good for? Thanks.

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9. Kim,
   I would imagine it would stay good for up to a week in the fridge. It also freezes well, and would keep there for up to a month. Good luck!
   ~Jamie

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