Soy Salted Caramel Brandy Butter

Total time40 mins

5 minspreparation time

30 minscooking time

40 minscooling time

A modern take on a much-loved classic, the addition of soy sauce gives brandy butter a salted caramel twist and a deep, rich flavour. This one’s not just for your Christmas pudding though – use it all year round on pastries and cakes too.

Ingredients

6 portion(s)

100 g

sugar

50 ml

Kikkoman Naturally Brewed Soy Sauce

50 ml

cream

50 g

butter (for caramel)

vanilla pod

250 g

butter (for buttercream)

2 tbsp

brandy

Preparation

Step 1

100 g sugar

Make the caramel by heating 100g of sugar in a saucepan over medium heat. Stir occasionally as the sugar melts and cook until it turns a light brown caramel colour. Be careful not to burn it.

Step 2

50 ml Kikkoman Naturally Brewed Soy Sauce – 50 ml cream

In a separate pan, combine 50ml soy sauce and 50ml cream. Bring the mixture to a gentle boil, stirring occasionally.

Combine caramel and cream mixtures by slowly pouring the hot soy sauce and cream mixture into the caramel while whisking constantly. The mixture will bubble up, so be careful of the hot steam. Continue whisking until fully combined.

Step 3

50 g butter (for caramel)

Add 50g of butter to the caramel mixture and whisk until the butter is completely melted and combined.

Step 4

1  vanilla pod

Slice the vanilla pod lengthwise, scrape out the seeds, and add them to the caramel. Stir to incorporate. Remove the mixture from heat, pour it into a container, and allow it to cool to room temperature.

Step 5

250 g butter (for buttercream)

Prepare the buttercream by beating 250g of butter in a mixing bowl or stand mixer until light and fluffy.

Step 6

2 tbsp brandy (or to taste)

Once the soy caramel has cooled to room temperature, add it to the whipped butter in quarters, whisking after each addition until smooth and fully combined.

Gradually whisk in 1-2 tablespoons of brandy, adjusting to taste, until the mixture is silky and smooth.

Tip:

Serve with hot Christmas pudding and mince pies for a luxurious treat.

Recipe-ID: UK152

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

100 g sugar

Make the caramel by heating 100g of sugar in a saucepan over medium heat. Stir occasionally as the sugar melts and cook until it turns a light brown caramel colour. Be careful not to burn it.

50 ml Kikkoman Naturally Brewed Soy Sauce – 50 ml cream

In a separate pan, combine 50ml soy sauce and 50ml cream. Bring the mixture to a gentle boil, stirring occasionally.

50 g butter (for caramel)