|Alternative names||Maple cream, maple spread|
|Place of origin||Canada/Vermont|
|Main ingredients||Maple syrup|
|Cookbook: Maple butter Media: Maple butter|
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 10 °C (18 °F) above the boiling point of water, cooling it to around 52 °C (125 °F), and stirring until it reaches a smooth consistency. 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 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.
- 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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