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?
If maple cream is too much work, you might enjoy this one! (And I’m from upstate NY where we tapped our own trees… real maple cream will blow your mind and give new meaning to your life, but this one is super easy and super decadent!) FYI: I sub fresh coconut meat for unsweetened shredded coconut. I can’t remember where I initially found this recipe, but I know Sarma MeIngailis was responsible.
Maple Cream
– 1/4 cup cashews (preferably soaked in water 2+ hours)
– 1/4 cup coconut meat (from Young Thai coconut!)
– 1/4 cup maple syrup
– 1/8 cup water
– 1 tsp vanilla
– 1/8 tsp cinnamon
– 1/8 tsp sea salt
Run it all through a food processor btw… if that needed to be said. :)
I have so many great memories of going to the maple syrup bush with my family in Peterborough when I was growing up. The maple butter was always my favourite. We still keep the tradition going every Spring. Thanks for sharing this technique. My sister in-law has her own bush so we always get freebies :)
I’ve always been to scared to try anything requiring a candy thermometer! Does it taste just like maple syrup, with a fluffier texture? In 4th grade (in Rochester, NY) I remember a unit studying Native Americans and we learned how to make maple syrup from sap- so fun! I love that they used maple syrup to flavor dishes instead of salt.
It has a consistency like nut butter…although mine turned out firm because I stirred it too long. No biggie though, it will melt a bit when heated! It was my first time ever using a candy thermometre and it wasn’t as bad as I thought!
Wow! Ça c’est un vrai produit québécois!!!
;)
Oh my goodness, YUM! Making this asap!
Thank you for reminding me that I’ve been meaning to try making maple butter for ages! I always see it in the grocery store, but I don’t want to pay $15 for a minuscule jar of the stuff. Your pictures have me drooling!
One of my favourite memories as a kid was when we would go on field trips to the ‘sugar bush’ and stuff our faces with maple candy and maple syrup on pancakes! We would also pour the maple on the snow and it would turn into taffy. If you live in eastern Ontario I highly suggest checking out Sand Road Maple Farm. Sweet memories for sure!
Oh my golly. This is a brilliant idea. I’m from Nova Scoia, living in London UK, and this would be the perfect way to have a little piece of home. I too remember going to the maple farms when I was little, and the syrup n the snow was the best deal ever!!! Thanks for all of this:)
This looks so stinking good!!! I miss the amazing maple syrup products from Vermont. We just movedvtonoregon and I feel maple deprived! This recipe is very inspiring!
Aww it makes me so happy how many Ontarians/Canadians have fond childhood memories of maple syrup…I’m from Ontario as well and this article made me feel all warm and fuzzy inside haha…and craving real maple syrup in any form!! Mmmmm great job Angela :) I’m at work now though so i have to make due with my sunbutter and apple for now :(
I have never made or heard of this before but it sounds delicious! I love that picture of Sketchie, so cute. I feel like I can hear him purring.
That looks amazing!! We lived in Barrie and Toronto for a little bit when I was little, and I remember visiting a maple tree farm… I too have always had a special place in my heart for those little maple leaf candies! So good :) Can’t wait to try this! :)
Swoooon! I have indeed tried maple butter – the jar you bought me from Whole Foods!! And I agree, it’s pretty special stuff! Does Canada have a national dish other than poutine? Maybe this should be it!
I am so excited to try this out this weekend…no need to book my abs and arms class now!
I’ve had it before, but I’ve never known how to make it! It is like a buttery melty yummy heavenly amazing thing. Now I know it can be made at home. With assistance. Could it be put into a kitchen aid mixer with the whip attachment?
Your maple butter looks magnificent!!
Such lovely pics!:)
I might try the maple cream recipe listed upthread in the comments too
As far as recipes go, I pretty much wanna try vegan maple anything haha
“Have you ever tried maple butter before or made any type of candy at home?”
^ I want to make a couple of things…I keep seeing recipes online for candied lemon peel, which looks great [I like lemon flavored anything] so I want to try that
I also want to make chocolate dipped fruit, like dried apricots dipped in heated melted vegan chocolate chips and then cooled down
The second one is easy, just haven’t gotten around to it yet. The lemon peel candy seems a bit more challenging, but gonna give it a try one of these days :)
This sounds delicious. I think that it would be absolutely fabulous slathered on warm toast! Yum :).
Do you think it could be stirred in a stand mixer?
Not sure – i’ve read it can burn out the motor
“And by good on oatmeal I mean good on everything.” That says it all :) Looks absolutely delicious.
Any chance I could let my Kitchen Aid do the stirring for me since I don’t have a fantastic kitchen helper? Or would that cause it to cool too rapidly, if that would even be a problem?
Im not sure – I’ve read it can burn out the motor.