Martha Stewart Maple Butter ?? Seems o.k. to try ???

[TerryEspo]

http://www.marthastewart.com/318635/maple-butter

I tried Maple Cream/Butter last week and not sure it was right. Kids and I ate it all anyway, but looking to try another way.

Anybody try this ever? Never heard of putting butter in Maple Cream before, or cinnomen either.

Input is welcome.

Thanks.

Terry

[PACMAN]

Terry, you do realise that there is no dairy products in maple cream, some call it butter, only pure maple syrup.

[Greenwich Maple Man]

Terry, you do realise that there is no dairy products in maple cream, some call it butter, only pure maple syrup.

True Maple Butter does have butter in it. Cream dose not. Alot of producers call there cream, butter. They are two different animals.

[TerryEspo]

I was looking at that receipe only because my first batch was kinda crystaly, maybe over cooked from 235, maybe not stirred enough, not sure.

I used light syrup, kinda did move it a bit when in the ice bath, used my Kitchen-Aide mixer with the wisk implement. Maybe I should have used the paddle implement. I only put the mixer on first low speed, maybe 2nd speed ?

Anything to help me do better next time ?

Thanks.

Terry

[ToadHill]

I agree that the only ingredient in maple cream is syrup and maple butter includes dairy products. However, in Canada (and some places in the US) what we call cream they call butter. Maybe some of our Canadian friends can chime in on this.

[Angela Rust]

I am by no means an expert on this, but I have made maple cream, butter, candy and sugar. I've also dabbled in sauces and frostings. I've made some big goofs and ended up with something we call maple ice cream topping or maple drizzle since it's all it ends up good for. Maple cream, like many others have mentioned, is 100% maple syrup product. Maple butter, I believe, is made with a two part butter, one part maple syrup combination (I'd have to check the recipe to be sure this is right), so it has a milder maple flavor, but a creamy texture. The public is often very confused over the two, and I've had to clarify what people actually want before making it for them. Someone wanted maple butter, I made maple butter, and they expected a 100% maple product...now I ask. I have ruined many a batch making cream. Couldn't figure out why some batches were good and others bad when I did the exact same thing. After exploring the Cornell website, I see that there are many factors: invert sugars (still not educated on that one), environment temp and humidity, the speed at which you mix, the temp you let it cool to, etc... I recommend using the Cornell site, but I think just reading the threads on here is wonderful because there is a lot of experience on here. That's why I've been on so much lately. Happy mapling!
http://maple.dnr.cornell.edu/pubs/confections/index.htm

[Asthepotthickens]

http://www.marthastewart.com/318635/maple-butter

I tried Maple Cream/Butter last week and not sure it was right. Kids and I ate it all anyway, but looking to try another way.


Anybody try this ever? Never heard of putting butter in Maple Cream before, or cinnomen either.

Input is welcome.

Thanks.

Terry

You could always sell it to the inmates

[SWEETER CREATIONS]

If you go to the New York state fair you will see maple cinnamon ,maple raspberry , maple strawberry , and a robust maple cream. These are not pure maple products except the robust maple . They sell really well and only a few producers make them , Merle maple from Attica N Y is one of them , great people ,they also do male mustard and BBQ sauce that is maple . Mike

[Brian Ryther]

I sell syrup to a restaurant that maxes it 50/50 with un salted butter and serves it with warm home made bread. It is very good. Not to be confused with Maple Cream.

[Angela Rust]

Oops, in looking this over I realized I goofed!! When we make maple butter we heat 8 cups of maple syrup to 234 degrees, then cool it in the freezer to 100 degrees, then add 2 pounds of butter and mix it completely. It sells like crazy! So it's a 2 part syrup/1 part butter that we use...I said just the opposite! My apologies! We get two different consistencies for whatever reason and people like both. I'd love to see more of this and less syrup. It feels so good to make something people rave about.