Recipe by kate
"I live in Quebec, Canada, and at the end of winter, when the syrup is harvested from the maple trees and is abundant, pure syrup is boiled and then whipped, which gives a true maple spread which is just divine. I love it on toast. You will never want an artificially-flavored maple spread again!"
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1 1/2 cups
pure maple syrup
This is a wonderful recipe, absolutely delicious. My two cents: It's a good idea to calibrate your candy thermometer anytime you're making something where the temperature is critical. Rapidly boil water and test the temperature of the boil with your thermometer. Water boils at 212 degrees at sea level. Where I am, water boils at 215 degrees, so I add the extra three degrees onto the temperature of whatever I am making. My other hint is that when you're filling your sink with cold water, do not fill it more than a few inches. The point is to rapidly cool your syrup so that it doesn't continue to cook. I had too much water in my sink which made my pot float. As I was struggling to let some water out, a whole gush of cold water spilled into my pot and ruined my entire batch :( So sad when maple syrup is so pricey! But once I got it right, it was fabulous!
This maple spread is amazing in the morning with an English muffin and coffee. Simple to make, just follow the instructions. Use a large size pot, to reach the specified temp, the syrup will roll to a slow boil. Great recipe will definitely make again.
Followed instructions exactly, however beating the mixture once cooled is very hard on the mixer. Burned out my hand mixture during the process
:( .....recipe is good, but not worth the cost of a new appliance!
* Percent Daily Values are based on a 2,000 calorie diet.
Real Maple Butter
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: < 1
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