All i do is put a heap of trim in the bottom of a cut stocking and tie it (new of course!!) then i put the other bottom of the leg around that and tie it, to ensure no rippage

Then i added a heap of butter (it was a huge batch!) and brought it to a simmer, added the stuffed stocking. I then let it very lightly bubble and every now and then i used a potato masher to press the butter out of the sack. Turning the ball every say 20 minutes and pressing it, to ensure the butter that soaked in comes out and gets replaced by other butter and that the stocking doesnt burnt or melt.

I did this for probably 5 hours and the stuff is really really potent. These betty crocker choc chip biccies i cook asks for 80g of butter and thats all i use. One of these biscuits really does the job believe me!