Maple butter

Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by cooking the syrup to 112 °C (233 °F), cooling it to 4 °C (40 °F) then raising it to 15 °C (60 °F), and stirring 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. A gallon of syrup can make about three kilograms of maple cream. (about 8 lb per gallon).^{[citation needed]}

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 has any dairy product in it (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".

In parts of Canada, maple cream refers to a thick, rich, creamy maple candy made from maple syrup and eaten with a spoon.^{[citation needed]}

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

References

1. ^ Maple Butter - The Worldwide Gourmet.com
2. ^ Maple butter recipe

• 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 0-87451-967-9.