What is maple butter you ask? Well, to start it isn’t butter! At least not in the most commonly used sense – it contains absolutely no dairy. In fact, maple butter contains only one ingredient – maple syrup! The maple syrup is heated to approximately 110 degrees Celsius, cooled to 52 degrees Celsius and then whipped until it achieves a texture similar to peanut butter. The result is creamy and smooth and melt in your mouth delicious!
Teresa Rigg, one of our Mountsberg Resource Interpreters graciously agreed to take a jar of maple butter home to experiment with and below are the tasty treats she brought in for us to share. They didn’t last long around the staff table…
Teresa started simple with a tasty sandwich cookie she called Maple Snowflakes
Pizzelle cookies (maple flavoured if you can find them!)
Spread a thin layer of maple butter on one of the cookies, then put another on top to make a sandwich. The hardest part was spreading the maple butter without breaking the very thin cookies. Enjoy immediately!
Her second recipe is perfect for kids with a fantastic gross-out look and title but with a taste that is good enough that adults can overlook it!
½ cup butter
½ cup milk
½ cup unsweetened cocoa powder
½ cup maple butter
1 cup sugar
1 tbsp vanilla
3 cup oatmeal (not instant)
1. Combine butter, milk, unsweetened cocoa powder, maple butter and sugar in a pot over medium heat to create a syrup.
2. Simmer for 3 minutes.
3. Add the vanilla and oatmeal
4. Drop the batter by the spoonful onto a wax paper lined tray and allow to cool.
They won’t win any prizes for their beauty but the texture was nice and crunchy without being too crumbly. They made a delicious maple treat!
You can give yourself some green points for this recipe too! The original called for two cups of sugar – maple butter/syrup is an excellent locally sourced sugar substitute! Something to remember when substituting maple butter/syrup for sugar is that is that maple is twice as sweet as sugar, and has a moisture content that sugar does not. Reducing the amount of liquid in a recipe can help make sure that the texture turns out the way you expect. Using maple rather than sugar can also mean that the baked good comes out denser and browner in colour. Best of all, you can usually taste the maple flavour quite distinctly in the finished product.
Happy maple baking and stay tuned for something savoury in the next installment – maple vinegar. It tastes much better than it sounds – we promise on our sugar maples!