Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by heating the syrup to approximately 110 °C (230 °F), cooling it to around 52 °C (125 °F), and stirring 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. A gallon of syrup can make about seven pounds or three kilograms of maple cream.
 | |
| Alternative names | Maple cream, maple spread |
|---|---|
| Type | Spread |
| Place of origin | Canada/Vermont |
| Main ingredients | Maple 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
- ^ "How to Make Maple Cream". Archived from the original on 2013-09-27. Retrieved 2013-09-23.
- ^ "How to Make Delicious Maple Butter at Home". The Spruce. Retrieved 2018-04-13.
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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