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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285, about 10 minutes. Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well. In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285, carefully stir in the baking soda mixture; the caramel will foam and bubble up. Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast. Immediately scrape the hot candy into the prepared pan and press into a flat, even layer. Let cool completely. Peel off the foil and cut the candy into squares.