Sunday, November 22, 2009

Maple Butter - Made Two Ways



Maple butter made without a candy thermometer.




Maple butter made with boiling syrup.


From the kitchen of One Perfect Bite...
There are small things that can make a meal memorable. Maple butter is one of them. Its most obvious use is on pancakes or waffles, but biscuits and cornbread, even dinner rolls, are taken to another level when spread with either of the butters we are featuring today. Both are easy to do, though one requires a boiled syrup. I know that some of you are uncomfortable working with sugar syrup, so a second recipe that requires no boiling is also being provided. In one of those contradictions that drive good cooks wild, the butter made with boiled syrup is the most flavorful but it's quite plain to look at. The easier recipe looks like a beauty queen. Whichever version you try, use real maple syrup. The imitation syrup will produce a butter that's not worthy of your time. Once you try maple butter I suspect it will become a staple in your home. I'm starting to use it as a butter replacement in coffee cakes and frostings. It is that good. Here are the two recipes.

Maple Butter I...from the kitchen of One Perfect Bite

Ingredients:
1 cup pure maple syrup
3/4 cup butter

Directions:
1) Using a heavy bottomed saucepan, heat maple syrup until it reaches 240 degrees F on a candy thermometer, about 15 minutes. Stir in butter.
2) Pour mixture into the bowl of a stand mixer and beat with the paddle attachment until it is thick and creamy, about 8 to 10 minutes.
3) Pour into glass containers and refrigerate until required. Yield: 1-1/2 cups.

Maple Butter II...from the kitchen of One Perfect Bite

Ingredients:

1/2 cup softened butter
1/4 cup pure maple syrup

Directions:
1) Combine butter and maple syrup in the bowl of an electric stand mixer. Beat with paddle attachment until light and fluffy.
2) Spoon into jars, cover, and refrigerate. Yield: 3/4 cup.

Recipes courtesy of OSU Extension Service.

36 comments:

KathyB. said...

I think this will be a wonderful addition to the holiday table, it seems such an easy idea but I have never heard of this before. I think grandkids and adults would like this on their toast too.

Federica said...

oh mamma mia che delizia!

Debinhawaii said...

Yum!--I bet it is a wonderful topping and icing--a great way to spoil your guests. ;-)

Coleen's Recipes said...

I can see a million uses for this treat, starting with Thanksgiving dinner!! Thanks for sharing. Can you tell any difference in consistency/quality between the two methods?

Angie's Recipes said...

The one made with maple syrup seems very easy and looks just perfect!

Marina Capano said...

mmmmmhhhhh so yummy! I wanna eat!!

xoxo

Amy said...

Mary...what a wonderful alternative. Really does look easy and I think it'll make a big bang with my guests over the holidays!

Amy said...

Mary...what a wonderful alternative. It really does look easy to make. I think my guests over the holidays will enjoy it!

Joy said...

I am imagining how delicious this would be - it is completely new to me! But so simple (I might have to start with the easy version!)I want a cake with this spread in the middle!

. said...

I never hear of that but it looks so good. I really would like to try it.
Alfazema

Joycee said...

This would require one hot biscuit and it would be that one perfect bite! Thanks Mary, have a great weekend!
joycee at grannymountain

olivia said...

That looks absolutely delicious.

George Gaston said...

Mary, what a terrific recipe to have. I can see using it in so many different ways ~ both in cooking and spreading over a hot stack of pancakes. Many thanks

Mary said...

Coleen, you asked about the difference between the two. The butter made with boiling syrup definitely has more flavor. The consistency is like a thick caramel sauce. The other is lovely to look at and has the consistency of whipped butter. It is lovely and has a maple flavor that is not as pronounced as the butter made with the boiled syrup.

Cathy said...

I'll opt for the boiled syrup version and slathering it on a warm, homemade biscuit.

Lori said...

Mary that looks luscious!

Peggy Clyde. said...

This sounds so delicious. I love anything that is maple. Thanks.

lk (Healthy Delicious) said...

I'm drooling! That first one looks decadant. So light and fluffy! Damn, now I want waffles.

Vickie's Michigan Garden (my backyard) said...

Mary,
What an orginal and delicious recipe. Can't wait to try it!
vickie

Anonymous said...

Mary,
They both look delicious, but the one time I bought maple syrup, for a recipe, it was almost $6 for a small bottle. Suggestions?

Martha in KS

Mary said...

Martha, the cost of maple syrup is off putting to many people. The recipe is not worthwhile when made with imitation syrup. The food warehouses Sam's Club and Costo sell maple syrup for less than you paid though you have to buy a large bottle. You could try taking a 1/2 cup butter and whipping it with 1/4 cup confectioners sugar and 1/2 to 1 teaspoon maple syrup. Maple flavored butter is really delicious.

Joyce said...

I have never tasted this but it sure sounds like I could eat the entire jar myself. I bet it would make a nice holiday gift instead of baking cookies. Thanks for sharing.
Joyce

The Runaway Spoon said...

I found this recipe this morning, made it and enjoyed it on good English muffins. I will be enjoying this all this holiday week. Thanks fo the recipe.

Karen said...

Good idea to use this in coffee cakes! I made cornbread the other night and made some honey butter - it's a small addition that makes a big difference!

the ungourmet said...

Both recipe look delicious! I love maple butter. My mother-in-law brought some back from a trip to Canada last year and it was very tasty but I have to say, yours looks better.

Donna-FFW said...

I'd love this on biscuits, pumpkin biscuits.

CC said...

ooo, This just needs to go on hot homemade biscuits..You've done it again Mary..another wonderful recipe.

Shirl said...

Hello, I'm still making my Pink Saturday visits. Thank you so much for stopping by and leaving a sweet comment. Love your pink post today! Looks delish! Have a wonderful Thanksgiving!
Blessings, Shirl
Shirls Rose Cottage

Claudia said...

I could coat my maple-glazed carrots with this on Thanksgiving.Utterly scrumptious,

Vanessa said...

Wow! That's great! I can actually try some of your recipes... They look delicious!!

Jamie said...

Wow! Incredible. How wonderful. Another must do. You're going to make me crazy- I just want to make everything I see on your blog!

Maria said...

Another great blue Monday:)

pixen said...

Great Recipe I must try my hands on. Btw, may I know which brand of Maple Syrup to use. I saw a brand available in a local supermarket but I didn't read the content of it's ingredients. Thank you for sharing the recipe. :-)

Mary said...

ixen, I buy my maple syrup at Costco. They private bael the syrup under the Kirkland brand name. The brand of syrup is not important. It is important to use real maple syrup.

TRISH said...

I am going to check into purchasing a dry maple form thru frontiercoop.com. It might not be any cheaper than buying the real stuff @ Costco. I used to buy "mapleine" flavoring but haven't seen it in the grocery stores for many years. You combine it with corn syrup, etc. I think the recipe was on the box or bottle.

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