Real Maple Butter
Ingredients2 h 55 m servings 67 cals
- Fill your sink with at least 6 inches of very cold water before starting to cook the spread.
- In a large pot over medium-high heat, bring the maple syrup and corn syrup to a boil. Cook the syrup until a candy thermometer reads exactly 232 degrees F/112 degrees C., stirring occasionally. The correct temperature is very crucial in the process.
- As soon as the syrup reaches the correct temperature, take the pan off the heat and carefully lower it into the cold water bath. Allow the syrup to rest and cool until it reaches 70 degrees F/20 degrees C, about 30 minutes.
- When the syrup reaches 70 degrees F, remove the pot from the cold water bath and beat the cooled syrup with an electric mixer on high speed until the syrup forms a creamy, thick spread, about 3 minutes.
- Pack the spread into a container, cover, and ripen in refrigerator for about 2 hours before serving. Maple butter will keep covered in refrigerator up to a month. If chilled maple butter is too hard to spread straight from the refrigerator, allow to come to room temperature.
Per Serving: 67 calories; 0 g fat; 17.4 g carbohydrates; 0 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a wonderful recipe, absolutely delicious. My two cents: It's a good idea to calibrate your candy thermometer anytime you're making something where the temperature is critical. Rapidly ...
This maple spread is amazing in the morning with an English muffin and coffee. Simple to make, just follow the instructions. Use a large size pot, to reach the specified temp, the syrup will rol...
Followed instructions exactly, however beating the mixture once cooled is very hard on the mixer. Burned out my hand mixture during the process :( .....recipe is good, but not worth the cost o...
I'm a maple syrup producer, so here's my input :) The corn syrup is not necessary, when using light grade maple syrup. Also, sealed maple butter will last almost indefinitely in the fridge, giv...