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Adding short description: "Confection made from maple syrup"
 
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{{Short description|Confection made from maple syrup}}
{{Infobox prepared food▼
{{More citations needed|section|date=August 2021}}
▲{{Infobox prepared food
| name = Maple butter
| image = File:Maple butter.jpg
| caption =
| alternate_name = Maple cream, maple spread
| country = Canada/Vermont
| region =
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}}
 
'''Maple butter''', also known as '''maple creamspread''' or '''maple spreadcream''', is a confection that is made from [[maple syrup]], by heating the syrup to approximately 10&nbsp;{{convert|112|°C (18&nbsp;°F) above the boiling point of water}}, cooling it to around {{convert|52&nbsp;|°C (125&nbsp;°F)}}, and stirringbeating it until it reaches a smooth consistency.<ref>{{Cite webbook| publisher = Lyons Press|url isbn =http://www.americastestkitchenfeed.com/do 978-it1-yourself/2012/12/how4930-to3778-make-maple-cream/0| last1 = Visser|title first1 =How toM.| Makelast2 Maple= CreamSalatin| first2 |access-date=2013-09-23 J.|archive-url title =https Sweet Maple://web.archive.org/web/20130927155739/http://www.americastestkitchenfeed.com/do-it-yourself/2012/12/how- Backyard Sugarmaking from Tap to-make-maple-cream/ Table|archive- date =2013-09-27 2019 |dead-url=yes |dfpage=196 }}</ref> It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. A gallon of syrup can make about seven pounds or three kilograms of maple cream.
 
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 [[icing (food)|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.<ref>{{Cite newsbook |url publisher =http://homecooking.about.com/od/dairyrecipes/r/bldairy41.htm Storey Publishing |title isbn =How to978-1-61212-665-4 Make| Deliciouslast1 = Haedrich | first1 = Ken | title = Maple ButterSyrup atCookbook Home|work edition =The Spruce3 |access- page = 53 | date =2018-04-13 2015 }}</ref>
 
==See also==
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==Further reading==
* Lyon, Amy, and Lynne Andreen. ''In a Vermont Kitchen''. [[HP Books]]: 1999. {{ISBN|1-55788-316-5}}. pp. &nbsp;68–69.
* Strickland, Ron. ''Vermonters: Oral Histories from Down Country to the Northeast Kingdom''. New England Press: 1986. {{ISBN|0-87451-867-9}}.
 
[[Category:Food made from maple|Butter]]
[[Category:CanadianCuisine cuisineof Quebec]]
[[Category:Vermont cuisine]]
[[Category:Food_pasteFood paste]]
[[Category:Maritime culture]]
[[Category:Canadian cuisine]]
 
 
{{confection-stub}}
{{canada-cuisine-stub}}
{{US-cuisine-stub}}
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