You know when someone asks what you’d want to eat for your last meal? I never know what the heck to say. Umm, everything?! There are really so many foods I adore, such as this maple butter. To be honest, I’d love nothing more than a huge vat of maple butter on my death bed. Ok, and maybe some homemade almond milk to wash it down. I’d kindly ask someone to feed it to me with a big wooden spoon and I wouldn’t even worry about ruining my appetite or splitting my pants. What a glorious way to kick the bucket.
I’ve wanted to make maple butter since I had my first visit to a maple farm as a little girl. They sent us home with maple leaf candy (the start of a lifelong obsession) and I’d watch in awe with my classmates as the adults showed us huge pots of boiling syrup in the chilly Canadian outdoors. The best part was when they’d throw syrup onto the snow and it turned into big chunks of maple candy for us to eat. Us kids, of course, thought that was magic. Even though I was very young, this experience instilled a warm curiosity about food from nature and an interest in making things from scratch.
In case some of you aren’t familiar, maple butter (or maple cream) is pure maple syrup that has been boiled to a certain temperature, left to decrease in temperature, and then whipped/stirred like crazy for a good 30-35 minutes. This technique is hard-freaking-work, but I certainly don’t regret making it. I was thankful though that Eric helped me with the stirring. Every 5 minutes we’d switch so one person could rest and watch the other moan and complain about how long it was taking. Ok, ok, it was more like a 7 minute to 3 minute split, but who’s counting?
Twenty-five minutes into the 35-minute marathon stirring session, self-doubt crept in. I was sure that it wasn’t brought to the right temperature or we didn’t use the right grade of maple syrup.
Eric, as always, shows me why I shouldn’t give up so easily. Not just with cooking, but with everything in life.
“Oh it will work, keep the faith.”
Of course he was right.
Right before my eyes, the shiny amber candy turned into a beautiful tan matte butter. It was the most rewarding, magical thing.
And then I got to lick the wooden spoon! And then scrape the pot! Suddenly, I forgot all about my tired, weary arms. I could now climb mountains.
Then we had it on muffins. Needless to say, it’s “hidden” in the back of the fridge where I will obviously discover it multiple times per day just by coincidence. Did I mention it’s good on oatmeal? And by good on oatmeal I mean good on everything.
Anyway, there’s no need for me to re-write the recipe today. I’m not reinventing the wheel, just using a technique that has been explained wonderfully elsewhere. America’s Test Kitchen has a video and it helped me a lot.
The only thing I would add to their directions is to test your candy thermometer before you start. Just bring a pot of water to a boil and make sure that your thermometer reads about 212 F (the boiling point of water). Once you know it’s working properly, you can proceed with confidence. Oh and it’s also worth mentioning that you shouldn’t have any kids or pets around when making this. The syrup is extremely hot and dangerous so be careful. My last tip is to increase the heat fairly gradually from the start. I, of course, cranked the burner heat to MAX and it nearly boiled over sending me into a panicked frenzy (as if I wasn’t already). I’m sure the next time will go much more smoothly now that I know what to expect.
One more thing. Sketchie says hi. ….and stop bugging me when I sleep.
Have you ever tried maple butter before or made any type of candy at home?
Would you refrigerate or leave jar at room temp?
I keep it in the fridge, but not sure if it can be left at room temp too. It hardens when chilled but will soften when heated.
Definitely in the fridge. Real maple syrup use Ben refrigerated when open :-). Just leave it out for 5 mins before you want to use and it is more spreadable.
Let’s go with “The best spread on planet earth”.
This looks so good! =)
This looks incredible- as do the muffins and both are making me hungry!
We can make this at home??!! I had no idea! I always buy it from the maple syrup place I visit. Mmmmm maple cream, soooo good.
Looks delicious but I think I’ll continue to buy it at the market. :)
What I should really be trying my hand at (and taking turns stirring brought back to mind) is a vegan version of sucre à la crème. The French Canadian fudge you’ve also probably eaten before.
The original recipe is real cream, sugar and brown sugar, brought to 236 gently, slowly cooled to 110 then stirred like crazy until it turns but not too much or it’ll separate. It’s the creamiest thing ever. A vegan version would entail some serious kitchen chemistry (or magic).
I’ve wanted to make that forever now…I’ll have to give it a shot. I’m thinking coconut milk cream to sub for the dairy cream.
Ok now i’m going to have to try my aunt’s sucre à crème recipe with coconut milk! Being French Canadian I think maple runs in my veins from my upbringing! Nothing beats going to the ‘Cabana à sucre’ and stuffing your face with foods slathered in maple products :D
I’ve got such a notorious sweet tooth that my aunt sends along maple butter each year with my maple syrup order. It keeps wonderfully in the freezer so buy/make batches and then your set for the year!
I had some of this for the first time when I was in Mount Tremblant with my family! So delicious! So sweet though (which is a good thing!) because I don’t devour it all
Wow that looks absolutely decadent! I am sure its incredible on crunchy toast or warm oatmeal!
Ohh, my first thought was to dip pretzels into this for an insane salty/sweet combo. YUM
Was that Mountsberg, by chance, that you visited as a kid? I’m from Milton and we had field trips there every year. It was the best! Man. I love Canada.
Gosh I don’t remember, I’ll have to find out! I want to go back :)
I’ve never heard of Maple Butter but this looks and sounds amazing!
Wow that looks delicious! I’ve made candy before in a cooking class in college. I remember being extremely stressed out about the candy thermometer and the teacher telling us to be exact. Hard ball, soft ball, too many options! We made caramels and they turned out okay, but this looks better!
I still don’t know what the heck those terms mean. I just went by the temperature and it worked like a charm! I technically think it was “soft ball” stage though, lol
This looks so, so, delicious!!
I remember going to Ontario in the summers as a kid and loving the maple candy. It was a special treat and melt-in-your mouth delicious. This looks worth every minute of stirring and arm pain!
I blogged about that maple cream from ATK 2 weeks ago! When I saw their images, I fell in love with the creaminess! And seeing yours, wow, whoa, amazing. I want to dig in. I would buy this stuff off you. I know I can make my own but yours just looks so inviting! :)
Oooh, that looks rediculously tasty. I’ve never heard of maple butter before, but I would love to give this recipe a try. Unfortunately maple syrup is quite expensive over here (and you can’t find it in the local super market), so I use it thoughtfully. Maybe I just make a small batch.
I really enjoy your lovely photo’s, your funny stories and your (for me) new recipes. Thank you so mutch for that, I apreciate it :).
Thank you Sam, I appreciate it! :) I would totally make this for you if you are ever visiting Canada. :)
“Wow your arms are in such great shape – you must work out!”
“No, I just make maple butter.”
This sounds so good, and so exhausting ! Is it reeeeeealllly worth it? :)
hahah that needs to be in a cartoon!
Is it really worth it? I say yes and the husband says no (unless I could figure out how to make it in my stand mixer). He did most of the stirring though so that doesn’t surprise me. ;) He is also not a big candy fan whereas I am!
Growing up I loved to put creamed honey on my toast. We never had maple syrup growing up, but it’s all I use now. I’m certain that I would adore this creamy maple butter on toast, scones, English muffins, pancakes…!
yuuuum!! This looks like an amazing treat….but 35min?? I dont know….after all that work i would have to hide it from my boys and hubby!!
Once a year around here there is “Maple Syrup Sunday” I always stock up on Maple Butter..its to DIE FOR! I totally agree that it is seriously one of the best spreads on earth!
It’s my happy place :)
The first time I made my homemade Butterfingers, the maple syrup totally boiled over! So scary! (And messy.) Candy-making is a pain, but the results are so worth it in the end, that I am totally going to try making this soon. Now, if I can just convince my husband to share the stirring duties with me! I’m tempted to see if my food processor could handle the “stirring” for me… ;)
I think I remember reading that on your blog! That would be horrible!!! Its bad enough boiling over water. hah. Be careful with your processor, I’ve read it can burn out the motor since it’s so thick.