For the Brown Butter Option:
In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5-6 minutes).
Once the butter starts to foam you know you’re close (like 30 seconds close).
Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done.
Pour into a jar; cool on the counter, store in the refrigerator until ready to use.
To Use In This Recipe:
Pour brown butter into a large mixing bowl, beat until the butter is completely cooled OR place the hot butter on the counter and bring to room temperature before using.
TOFFEE BITS SUBSTITUTION
Are you having a hard time finding toffee bits in your grocery store? I don’t want you to miss out on a delicious cake so here are a few alternatives. NOTE: WHICH EVER ONE YOU CHOOSE, DO NOT GO OVER 1 CUP.
1 CUP CARAMEL BAKING CHIPS
1 CUP BUTTERSCOTCH BAKING CHIPS
½ CUP CARAMEL BAKING CHIPS PLUS ½ CUP BUTTERSCOTCH BAKING CHIPS
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