Maple butter

Maple butter, also known as maple cream or maple spread, is a confection made from maple syrup, by heating the syrup to approximately 112 °C (234 °F), cooling it to around 52 °C (126 °F), and beating it until it reaches a smooth consistency.[1] It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color.

Maple butter
Alternative namesMaple cream, maple spread
TypeSpread
Place of originCanada/Vermont
Main ingredientsMaple syrup

The consistency of maple butter is light and spreadable, very similar to the consistency of peanut butter. Its name comes from the fact that it is "buttery" or "creamy" smooth, not because it contains any dairy product (it is dairy-free). It is sometimes used as a spread instead of butter, or as a frosting. Cinnamon is sometimes added to create "maple cinnamon butter".

Maple butter can also refer to blending maple syrup and butter, a typical recipe made of two parts butter to one part syrup.[2]

See also

References
  1. Visser, M.; Salatin, J. (2019). Sweet Maple: Backyard Sugarmaking from Tap to Table. Lyons Press. p. 196. ISBN 978-1-4930-3778-0.
  2. Haedrich, Ken (2015). Maple Syrup Cookbook (3 ed.). Storey Publishing. p. 53. ISBN 978-1-61212-665-4.

Further reading
  • Lyon, Amy, and Lynne Andreen. In a Vermont Kitchen. HP Books: 1999. ISBN 1-55788-316-5. pp. 68–69.
  • Strickland, Ron. Vermonters: Oral Histories from Down Country to the Northeast Kingdom. New England Press: 1986. ISBN 0-87451-867-9.
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