Healthy buttery nipples or butterscotch schnapps are a must for every dairy-loving, body-positive brunette. They’re relatively simple to make and don’t require any complicated ingredients by Smallrecipe.com
To create this twisted shotz/twisted shots recipe, you will need the following:
-10 ounces of unsalted butter
-a pinch of salt
-2 cups granulated sugar
-1 cup warm water
First, take your butter out of the fridge, so it is at room temperature. Add the butter to a pot and turn the heat on medium-high. Add salt and sugar and stir everything together with a wooden spoon until it melts into a liquid form. Then add in your water, stirring as you do so. The mixture may bubble and splatter a little, so be careful! Stir continuously until it thickens up. After about five minutes, you will have a shiny liquid with small chunks of butter in it. It’s time to remove the mixture from the heat and pour it into a glass bowl to settle down. Let it cool for about 10 minutes, and then stir the whole thing together until there are no big lumps. After you’ve done this, the butter will be thick, smooth, and pourable.
Now it’s time to get started and make your slippery nipples! You’ll need two medium-sized pans, preferably non-stick. You can use any size, shape, or design you desire if the pans are about the same size. Lightly grease each pan’s bottoms with butter or oil so that your nipples won’t stick to the bottom when you pour in the mixture.
Take about half of your dough and divide it into four equal parts. Put one dough part into a round disk about five inches. Place that disk in the bottom of your first pan and keep the rest of the dough in its bowl. Repeat this step with the remaining dough, placing each disk in the pan. Take about half of your dough and divide it into three equal parts. Take one part of the dough and press it into a flat round about two inches. Place this flat round on top of another disk so that they’re both evenly stacked on top of each other. Now you should have a stack of two disks with a circular piece. Repeat this step until all four disks have been stacked together to form one nipple-like shape with four separate layers.
Tips & Tricks
The dough that you use to make your nipples should be soft enough to mold into shape. You might need to add a little water if it’s too stiff. The dough should also be cool enough for you to handle without burning yourself when you’re using it. If this happens, use a spoon or an ice-cold coffee cup until the dough is ready.
Like real nipples, they will likely have some texture once cooked and cooled. You will have to work your way around each one and push on it with the back of a spoon or fork so that the buttery mixture gets spread evenly around the outside of the pan. Doing this will help prevent the crust from becoming dry and crunchy.
Your butter coating will continue to thicken slightly as the dough cools down and sets, so you don’t have to worry about it being too thin after you spread it on your nipple. If a layer begins to harden up, hold it under warm water for a few seconds until it softens back up again.
It’s also essential to keep your butter mixture at room temperature while making them so that your butter doesn’t crystallize or become too hard due to cold temperatures. To do this, place the whole thing in a bowl and sit it on your counter for about an hour.
Although you can use any butter mixture for this recipe, I prefer unsalted butter because it’s milder than salted butter. The salt will enhance the flavor of the butter, but make sure that you don’t go overboard with it because it can be too salty. Salted butter is also likely more difficult to spread evenly in the pan, so I suggest using unsalted or semi-salted.
Nutrition Information
This recipe contains 350 calories, 14g fat, 13g saturated fat, and 48g carbohydrates per serving. Including the buttery mixture and the additional calories from the food coloring, this is about 320 calories per serving.
These are low in calories for a treat that tastes like a snack but still retains some of its good nutritional value. The sweetness of each one makes it surprisingly easy to eat without feeling unsatisfied.
Conclusion.
Making this recipe is fun and can be a great way to entertain your friends, especially if you’re a little more adventurous and creative regarding the food you eat. This recipe can also be used for many other recipes, so take it and use it as a base for all of your wildest ideas.