maple butter

This Whipped Maple Butter Recipe is incredible on biscuits, toast or dinner rolls. Only 2 ingredients!

Maple Butter

unsalted butter, (room temperature)

salt

Place the butter in a stand mixer fitted with the whisk attachment. You can also use a medium to large-sized bowl with an electric mixer.

Whip the butter on high speed until pale and fluffy, 1-2 minutes. To avoid splatter, start with a lower speed and slowly increase.

With the mixer off, add 3/4 cup of maple syrup and 1/4 teaspoon salt. Whip until the ingredients are evenly combined. Taste and add more maple syrup and/or salt if desired.

Transfer to an airtight storage container of your choice (I used a small Weck mason jar). Serve immediately, or store in the refrigerator for several months.

&nbsp;Scalloped Sweet Potatoes with Maple Butter are the perfect side dish! They're an easy to make side, and full of flavor! I don't think I'll prepare sweet potatoes any other way!

Scalloped Sweet Potatoes with Maple Butter

potatoes (sliced thin)

maple syrup

butter

rosemary

cayenne pepper

tsp salt

tsp pepper

Preheat oven to 425F.

Peel and slice sweet potatoes. Use a mandolin slicer for thin, even slices

Spray a casserole dish with non-stick spray. Add in sliced sweet potatoes.

In a small sauce pan, melt maple syrup, butter, rosemary, cayenne pepper, salt, and pepper. Mix well.

Once melted, pour over sweet potatoes. Stir to thoroughly coat. Cover with foil and bake 30 minutes. For crunchier potatoes, cook 20-25 minutes.

Remove foil and broil for 5 minutes to brown. Serve warm and enjoy!

A delicious maple spread made with just one ingredient.

Recipe: One Ingredient Maple Butter (Vegan; Dairy Free)

Pour the maple syrup into a saucepan and bring to a simmer. Continue heating until it reaches 110°C on a sugar thermometer.

Pour into the bowl of your stand mixer, allow to cool to 37°C. Then slowly beat for about 30 minutes. As you work, it should become opaque and thicken. Keep working the syrup until it has the consistency of nut butter.

Place in a warm, sterilised jar and seal.

Looking for something tasty to spread on your crumpets or toast? Try this homemade vegan maple butter. Easy to make and utterly delicious.

Homemade Vegan Maple Butter

butter (soft) ((or spread/margarine))

salt ((or

cinnamon ((be generous))

vanilla extract

Add the soft butter to a mixing bowl and whisk with a hand whisk, electric whisk or wooden spoon until soft and fluffy.

Add just one tablespoon of maple syrup along with the vanilla extract, cinnamon and salt.

Whisk until well combined, then add another tablespoon of maple syrup and whisk again.

Keep adding another tablespoon of maple syrup and whisking until you have added all 7 tablespoons. Adding them one spoonful at a time helps to get a good blend without it separating.

After each whisk, you will see it has become a little darker.

Once you have whisked in all the maple syrup, give it a taste to check the seasoning and to see if the maple syrup flavour is coming through well.

Add more salt, if you think it needs it and whisk again, but go lightly when adding it. You can also add one more spoonful of maple syrup and whisk again, but I wouldn&#39;t add much more than that as you want a buttery texture .It may not need any extra seasoning or maple syrup.

Spoon it into a clean jam jar or other airtight container and pop it in the fridge until you need it.

Bask in the glory of being a domestic goddess!!

Enjoy!

Ever wonder how to make maple butter from pure maple syrup at home. This maple butter recipe will help you make creamy smooth maple butter from pure maple syrup at home.

mL syrup

1.25 mL canola oil

In a deep saucepan, boil the maple syrup with the oil, until it reaches about 235°F (112ºC) on medium–high heat. Monitor the temperature using a fast-reading digital probe thermometer (see notes).

Immediately, transfer the boiled syrup to your stand mixer bowl, and drop the bowl into a big ice bath to cool the syrup down to about 60°F (15–16ºC). Then let the syrup warm back up to room temperature.

With the paddle attachment, beat the syrup on low for a very, very long time (like 30 minutes even) until it turns opaque and the color of sesame butter (the texture on your tongue when you sample it will go from syrupy at the beginning of the process to very finely powdery).

Quickly transfer the maple butter to a large jar and store in the fridge.

If the maple butter separates at any point, just give it a good stir before using.

You use canola oil but it's supposed to be one ingredient. I saw you used an asterick, but can it be made with just Maple Syrup?

Is it possible to scorch the syrup when put back into pot to reliquify? 

I am not able to get temp over 220 F. I am unable to get to opaque. Color was good first go-round. second time seems too dark. I put in fridge overnight and got consistency in the morning. Standing at room temp allowed it to become "pourable". Any suggestions?

Followed the instructions to a tee, only I halved the recipe. Turned out perfectly with the right consistency. I will keep this recipe and it is so easy to make at only a fraction of the actual cost to buy it. I live in Canada and maple syrup is a staple since it is so available to me but the more it is processed, the more expensive the end product. Sometimes making it yourself is the most rewarding. 
Thank you for this great recipe. I think it would be helpful to people if you could put down approximate times since I think so many people rush the steps and don’t realize how long it should actually take. Just bringing it up to 235 should take close to 20 minutes. Then the ice water bath took another 15 or so and then waiting for it to come back up to room temperature is another 30 minutes. Then there is still 30 minutes of mixing. It is a slow process and you must be patient for it to turn out right. Thanks again for the great recipe.

A bit frustrating! I have now made this recipe two times. I used a candy thermometer and let the maple syrup reach (exactly) 235º when boiling, and then down to (exactly) 60º in the ice bath, and then back to room temperature before using my kitchen aid on low to mix it. Both times the maple syrup went opaque within a couple minutes but became a VERY sticky / caramel-like texture that would be impossible to spread. The second time I kept mixing to see if the consistency would change and it became very powdery and clay-like.

This simple two-ingredient maple butter is perfect for slathering on a loaf of fresh bread, warm biscuits, or at your next pancake or waffle brunch!

butter (softened to room temperature)

Place both ingredients in a large mixing bowl and beat with a mixer until fluffy.

Store in an airtight container in the refrigerator. Enjoy!

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The most viewed maple butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine