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?
I love anything maple – syrup, butter, walnut ice cream, etc. And I have to say, this looks incredibly, disgustingly (in the best way) phenomenal. I think it’d last in my kitchen for a day at best! Therefore I should make TONS.
SO looking forward to trying this!
I think I just figured out what I’m going to do on my day off (Thursday!). Who needs to clean the house when I can make a wonderful, glorious, delicious mess in the kitchen?! I do have to admit I’m going to put it in the kitchenaid, though. My kitchenaid is still less than a month old so I pretty much take any and all opportunities I can to use it.
Forgot to add, that photo of your cat is gorgeous!!
I love animal pics :)
Um, this looks like so incredible mmmm. I’m sorta glad I’d never heard of maple cream and we don’t have it in Aus- things could get ugly. But now I know how to make it and I just bought a new bottle of pure maply syrup..is this a sign?
That looks over the moon delish !!! I can’t wait to give it a try (right after I kick myself for buying it all these years). We buy our maple syrup locally and it is sooooo divine ! I love the maple butter, maple candy and even apple butter. I see that someone else left a comment about apple butter. That would be a great recipe to attempt too ! (now that I am inspired by the maple butter idea !!) thanks for sharing ! Lynne
What a great workout with a most delicious award at the end!! I have to try this! I love maple syrup and I can only imagine how wonderful maple cream tastes!!!
oh yes!!!! We’ve had this in OH, but no way to get it here so far south. And the family business I bought it from doesn’t ship–even to me the daughter of their high school best bud. So we’ve been missing it. It’s on my list for next week. Thank you so much for investigating, trying and mostly for sharing !!!!
Need. right. now! I also remember going to maple farms as a child. My grandfather also tapped maples in his woodlot. Yumm.
Yeah, I’m going to half to try this at some point. I’ve also wanted to make maple candy for a while since the stuff that’s already made is so expensive. But I find that I am strangely protective of my maple syrup, using it only for special things and sparingly (like granola), since it’s far and away the most costly item in my pantry.
I, too, get the fear that in these situations, it won’t set up and then I’ll have wasted like 15 bucks of maple syrup.
Hey I absolutely love your blog :)
I’m also really interested in healthy eating and living. I found a site: healthyrevelations.wordpress.com. It has a lot of amazing healthy recipes if you’d like to check it out
I’m absolutely in love with maple syrup, maple candy or anything else maple flavored. Hands down…making this recipe this weekend!
OH MY GOODNESS!!! I NEED TO EAT THIS! On absolutely everything! Wow-never heard of this-thanks for bringing it to my attention! Beautiful!
YUM! I am running out to the store to make some!
I also wanted to thank you on your post about carrageenan. I had no idea! I had obviously read the label and noticed it but never thought too much about it since I thought that it was simply a thickener. Since replacing all products that contained it, I have noticed a dramatic difference in my stomach upset, who knew??? So, thank you for mentioning it and bringing it to my attention.
This. Looks. Amazing! What would you suggest putting it on?
oatmeal, pancakes, muffins…a spoon! :)
Mmmmm yummy. That looks dee-licious!
I am a maple syrup freak, I can understand your feelings =)
I’ve never had this before but I just know I will love it. Maple- check. Buttery goodness- double check! I don’t know if I have the patience for stirring something this long, but I will find out! Or bribe my husband!
Could you use an electric mixer instead of doing it by hand? Would that work?
I’ve heard it can burn out the motor, so im not sure!
It seems like my upright Kitchen Aid mixer could withstand the 30 mins. It’s a workhorse. Anyone have one of those?
This makes me hungry, even though I just ate a huge meal. Somehow, there’s always room for maple cream. LOVE those little maple leaf candies!
Oh WOW! I have to try this Ang. Never have before! Thanks!! xx
this looks divine. my mouth is watering just looking at the pictures!