Homemade Maple Butter Recipe

This simpler, syrup-infused take on classic maple cream makes a delicious spread for toast, muffins, and sweet breads.



From "Maple Syrup Cookbook"
June 2016

  • Maple syrup
    With syrup as it's main ingredient, this maple butter recipe keeps the tradition and taste of maple cream spreads, but it adds a new ease to the process.
    Photo by Fotolia/showcake
  • Maple Syrup Cookbook cover
    With over a hundred recipes, Ken Haedrich’s "Maple Syrup Cookbook" will have you ready for breakfast, as well as every other meal of the day.
    Cover courtesy of Storey Publishing
  • Maple syrup
  • Maple Syrup Cookbook cover

Yield: About 3/4 cup

Just the thought of warm, flowing maple syrup would have anyone’s mouth watering for a full breakfast topped with that amber goodness. With over a hundred recipes (complete with full-color pictures), Ken Haedrich’s Maple Syrup Cookbook (Storey Publishing, 2015) will have you ready for breakfast, as well as every other meal of the day. Soups, appetizers, dinners and desserts are all elevated by this key ingredient’s unique flavor, and easy recipes like these provide unforgettable new ways to satisfy any craving for natural, healthy maple syrup.

Where to Tap?

Among sugarmakers, there’s no dearth of down-home wisdom regarding the placement of taps — “the higher (or lower) the tap, the sweeter the sap”; “tap the warm side of the tree”; “the older the tree, the sweeter the sap” — but studies have shown that tap location has little or no appreciable effect on yield. With each successive year, the position of new tapholes is staggered, to avoid hitting old tapholes or dead tissue, hidden by new bark, that may contribute to a reduced sap flow.

Ingredients:

• 1/2 cup (1 stick) butter, softened
• Pinch of salt
• 1/4 cup pure maple syrup

Instructions:

1. In a food processor or with an electric mixer, whip the butter and salt until light and fluffy.

2. With the motor running, slowly pour the maple syrup through the feed tube of the food processor, running the processor until the syrup is well incorporated. (If using an electric mixer, dribble the syrup into the butter while beating constantly.) Adding the syrup slowly and beating constantly will prevent the mixture from separating.

3. The spread may be refrigerated, in a covered container, for up to 3 weeks.

More from The Maple Syrup Cookbook

Whole-Wheat Waffles Recipe
Roasted Pepper and Chickpea Salad Recipe
Candied Popcorn and Nuts Recipe
Maple Syrup Candy Recipe
Pumpkin Soup Recipe


Excerpted from The Maple Syrup Cookbook, 3rd Ed. (c) Ken Haedrich. Photographs by (c) Michael Piazza Photography. Used with permission of Storey Publishing.


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