I had maple butter when I went on a trip to Quebec. It was the most amazing thing I had ever tasted. I brought some home with me, but it ran out quickly, so I tried to order some online but it was extremely processed and wasn't very good. This was a while ago, and I've been craving it ever since. I'm going to try to make this now, hopefully I won't completely fail and I can have delicious maple butter again.
In toronto, whenever I go to farmers markets, or harvest markets in like mall parking lots they always sell maple cream and it's super good but because I buy maple syrup in bulk it's cheaper for me to make. I do the same process as above, but I just beat a little longer, maybe for an extra five minutes until it's slightly thicker, but will still settle itself smooth after ten mins in the jar.
Just done it with my old sunbeam handmixer and it survived.... Work very well... thanks for the reciepe! Taste just like the maple butter we can bought here in quebec!
awesome! I bought my grandpa some from Vancouver airport and was only allowed 3 tiny jars on the plane and he really loved it and tried to make it last as long as he could, now I know I can make him some in a bigger portion :)
this is exactly how I make brown sugar fudge, but, I don't use the ice bath, I use a hand held mixer, start at high speed, and lower speed as the mixture thickens. And, dark brown sugar turns light brown as it cools and thickens, just like here :)
Fabulous! Looked for a recipe for making maple cream and glad I found this one. It turned out perfect, just like I remember it when Dad used to make it in the 70's with our own Maple Syrup in Northern NY.
Every spring in my home in southwestern NY my church has what is called a warm sugar social, everyone brings a bowl, spoon, rolls and pickles. And we make maple cream with some of the years maple syrup harvest.
I went a tiny bit OVER 235 degrees F & made 'MAPLE FUDGE'!@#$% A bit of hot water saved the day though & made the 'maple cream'. I must say, this is the most PHYSICALLY CHALLENGING recipe I've EVER attempted! YOIKS! I almost gave up! I EVEN got a BLISTER on a finger from stirring!@#$% Probably won't make this again. But thanks for the recipe!
The lightening could also be the incorporation of air like when candy makers make taffy, I noticed she didn't mention this. Certainly gonna have to try it out.
Wonderful instructions! Made this today and all went smoothly until the last minute. I let it go just a bit too long and had to scrape the rest out of my pot. It tastes great but won't be easy to spread. Anyone know if there is a way to bring it back to a spreadable consistancy?
It looks lovely thank you. It looks like fudge. I made some fudge and it turned into toffee. And it was that hard it stood to the plate. We managed to get it off the plate. Anyway it was too delicious to throw out. Thank you for sharing. Have a good week
I made this the other day, and it took allot of discipline not to out in the hobart mixer!!! actually, its like pulling taffy, and that motion seemed to speed up the process. i mean it still took 25min of pulling. but it turned out fine.
YES! Years ago I had a friend from Syracuse that visited me in Ft. Bliss whom told me about maple cream. I could never seem to get my hands on any maple cream. I almost stop believing maple cream existed. For reals! I am so ready for the arduous task of creating maple cream now my very self. Dunka, gracias, merci, thanks a million. I like your sense of humor also!
until next maple sugar season lol, it's just sugar (if you don't use the oil, but, I'm thinking the oil doesn't make a difference either) you don't even need to refrigerate it. Question is: how long will that jar last in your fridge lol
I'd like to try doing this with olive oil instead of vegetable oil, because I feel like it will complement the pinch of salt that you add (if you choose to).
Apparently I mixed it a little too long and I had to spoon it into the jar which is fine but my real question is do you need to refrigerate it or not? Thanks Fred
Stirred manually with a wooden spoon? Put that on an electric stand mixer with dough hook attachment at its lowest setting, and mix it with rest intervals to let the crystals form and prevent machine burnout. Or use a handheld mixer at its lowest setting and five rest intervals in between.
WOW--- AMAZING VIDEO! I LOVE IT! amazing presentation. I will definitely try this with the extra 1200 ml of homemade maple syrup I have left and don't know what to do with.
Hey, i did the same things but added less syrop to a very big pot. After cooling everything i started stirring but could barely do it ( i see on the video it goes much, much easier). After around 25 minutes i got this what here was presented as little bit more than half way and after a minute it turned into something like fudge. It's tottaly smooth and delicious but definetely cannot be spreaded. Do you know what might go wrong? Overheated ?
God I love this Unfortunately I have lupus and ms so my muscles are dead. I desperately want this though. When I buy honey I only by creamed honey so wow this would be such a treat. Thank you Leanne from Sydney Australia
I know this is no consolation to the diseases you endure (I am very familiar with both), but you can make your own creamed honey by taking g a bit of creamed honey and adding it to a jar of normal honey and letting it set for a week. That's it! (Instructions are everywhere online.) So that is at least a project you can do without using your muscles. I hope it brings you a little joy. :)
the creamed honey I've seen is done in a mortar and pestle, not heated, then this bit of creamed honey (seed honey) is added to a larger vat of normal honey and given time for the creamy crystallization of the seed honey to spread!
Could you please tell us the name/make of the thermometer you're using? I've seen it utilised in multiple videos for ATK, and it looks like a pretty good make. How easy is it to use/clean on a variety of cooking projects?
I have one as well and it's fantastic. Clean-up is a breeze as you only wash the metal probe. Also, the model is splash-proof, so you're okay during a regular wash. Just don't immerse in water. Great investment.
I have made this before and it was just slightly to thick. I added a little more syrup and it was just perfect! This time it is a complete flop! Can anyone help me safe it?
i did use my kitchenmaid mixer (no issues with my motor-cuz kitchenmaid rocks), but i did notice my 'butter' got a little grainy at the right color--it tasted amazing- i did let it run maybe 15-20 min on a continuous stir. anyone have any thoughts?
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I did this in my Kitchen Aid, and it worked beautifully.
"I feel that stirring by hand is a point of honour." I truly l-o-l'd. Loved the wry bits of humour and the great instructions!
My grandpa here in Quebec used to make this by going outside and setting the pot in the snow to stir it.
I had maple butter when I went on a trip to Quebec. It was the most amazing thing I had ever tasted. I brought some home with me, but it ran out quickly, so I tried to order some online but it was extremely processed and wasn't very good. This was a while ago, and I've been craving it ever since. I'm going to try to make this now, hopefully I won't completely fail and I can have delicious maple butter again.
In toronto, whenever I go to farmers markets, or harvest markets in like mall parking lots they always sell maple cream and it's super good but because I buy maple syrup in bulk it's cheaper for me to make. I do the same process as above, but I just beat a little longer, maybe for an extra five minutes until it's slightly thicker, but will still settle itself smooth after ten mins in the jar.
Hi Falling Star. We make both maple butter and maple cream. Check out our website: www.BuyVermontMaple.com
Falling Star try looking into NOVA Scotia maple cream.
how come i cant email you guys?
sketchlee maple butter and this maple cream are two different things different textures
Just done it with my old sunbeam handmixer and it survived.... Work very well... thanks for the reciepe! Taste just like the maple butter we can bought here in quebec!
awesome! I bought my grandpa some from Vancouver airport and was only allowed 3 tiny jars on the plane and he really loved it and tried to make it last as long as he could, now I know I can make him some in a bigger portion :)
Very nice! I'm a hobby maple farmer and I use maple is most recipes instead of white sugar. I'm totally making this. Thanks and well done.
And yes, I'm from Vermont.
this is exactly how I make brown sugar fudge, but, I don't use the ice bath, I use a hand held mixer, start at high speed, and lower speed as the mixture thickens.
And, dark brown sugar turns light brown as it cools and thickens, just like here :)
Fabulous! Looked for a recipe for making maple cream and glad I found this one. It turned out perfect, just like I remember it when Dad used to make it in the 70's with our own Maple Syrup in Northern NY.
This woman has a great personality, please make more tutorials!
Yes, and here in Canada it's called Maple Butter.
That's why we all need to move to Canada!
I knew this was maple butter!!
houchi69
It's made in the US too.
Ari
Does this mean Canadians don't also make the "maple butter" that consists of maple syrup and butter whipped together?
@@jamesjfisk4968 they do. maple butter is usually referred to as maple spread or maple cream. maple butter is... maple syrup and butter.
Every spring in my home in southwestern NY my church has what is called a warm sugar social, everyone brings a bowl, spoon, rolls and pickles. And we make maple cream with some of the years maple syrup harvest.
My son and I made this for my Canadian sister for Christmas. She loved it! Thanks ATK!
This presenter, Andrea Geary, is fantastic!
I went a tiny bit OVER 235 degrees F & made 'MAPLE FUDGE'!@#$% A bit of hot water saved the day though & made the 'maple cream'. I must say, this is the most PHYSICALLY CHALLENGING recipe I've EVER attempted! YOIKS! I almost gave up! I EVEN got a BLISTER on a finger from stirring!@#$% Probably won't make this again. But thanks for the recipe!
This was fantastic, a perfect simple refresher for me, exactly what I was looking for and she is bang on!
The lightening could also be the incorporation of air like when candy makers make taffy, I noticed she didn't mention this. Certainly gonna have to try it out.
I like Andrea's presentation.
Wonderful instructions! Made this today and all went smoothly until the last minute. I let it go just a bit too long and had to scrape the rest out of my pot. It tastes great but won't be easy to spread. Anyone know if there is a way to bring it back to a spreadable consistancy?
It looks lovely thank you. It looks like fudge. I made some fudge and it turned into toffee. And it was that hard it stood to the plate. We managed to get it off the plate. Anyway it was too delicious to throw out. Thank you for sharing. Have a good week
yeah, but, from experience, low(speed) and slow, is best when beating warm sugar :) Use the mixer on lowest speed possible :)
If you take it to 262 and beat it with hand beaters you get maple sugar, made it yesterday, it's so damn good
I made this the other day, and it took allot of discipline not to out in the hobart mixer!!! actually, its like pulling taffy, and that motion seemed to speed up the process. i mean it still took 25min of pulling. but it turned out fine.
YES! Years ago I had a friend from Syracuse that visited me in Ft. Bliss whom told me about maple cream. I could never seem to get my hands on any maple cream. I almost stop believing maple cream existed. For reals! I am so ready for the arduous task of creating maple cream now my very self. Dunka, gracias, merci, thanks a million. I like your sense of humor also!
Check out our website; with just a click of a button you can have maple cream at your door in a few days. www.BuyVermontMaple.com
This video contains the perfect amount of information
Yummy I want to try this. Thanks for sharing.
If you ever go to Vermont, go to Red Sky Farm in Orwell. I've heard they have really good maple cream, and it's homemade, which is a plus. :)
I love her commentary!
I wonder if an icecream maker would work for the stirring? They are designed for a dense mixture, for a goodly duration....
Maple works well on toasts, just make sure you put some pressure on the middle to curve the bread a bit.
Splendid presentation of this time-tested recipe!
i use maple syrup as my secret ingredient in honey soy chicken and as a flavorsome substitute for honey in most of my roasts
How long does this last for in the fridge? And can you freeze it? 🍰
I can’t wait to make this!!!
until next maple sugar season lol, it's just sugar (if you don't use the oil, but, I'm thinking the oil doesn't make a difference either) you don't even need to refrigerate it.
Question is: how long will that jar last in your fridge lol
looks yummy..wish my pocketbook was bigger now for 3 cups of maple syrup!!
Great instructions thank you
I'd like to try doing this with olive oil instead of vegetable oil, because I feel like it will complement the pinch of salt that you add (if you choose to).
Before you stir it warm it up and it will stir shorter and sets faster
I also just subscribed and that is my first subscription.
I mean of the youtube channel, not the magazine.
Apparently I mixed it a little too long and I had to spoon it into the jar which is fine but my real question is do you need to refrigerate it or not? Thanks Fred
You should. It'd probably keep just fine but you keep syrup in the fridge after you open it , so , I would.
Stirred manually with a wooden spoon? Put that on an electric stand mixer with dough hook attachment at its lowest setting, and mix it with rest intervals to let the crystals form and prevent machine burnout.
Or use a handheld mixer at its lowest setting and five rest intervals in between.
WOW--- AMAZING VIDEO! I LOVE IT! amazing presentation. I will definitely try this with the extra 1200 ml of homemade maple syrup I have left and don't know what to do with.
Hey, i did the same things but added less syrop to a very big pot. After cooling everything i started stirring but could barely do it ( i see on the video it goes much, much easier). After around 25 minutes i got this what here was presented as little bit more than half way and after a minute it turned into something like fudge. It's tottaly smooth and delicious but definetely cannot be spreaded. Do you know what might go wrong? Overheated ?
you made maple sugar.
How long will can it last refrigerated? :)
Thank you!
Do I have to store this in the fridge or is it safe on the shelf?
Awesome video! Thanks for sharing.
I think I've glimpsed heaven!
God I love this Unfortunately I have lupus and ms so my muscles are dead. I desperately want this though. When I buy honey I only by creamed honey so wow this would be such a treat. Thank you Leanne from Sydney Australia
I know this is no consolation to the diseases you endure (I am very familiar with both), but you can make your own creamed honey by taking g a bit of creamed honey and adding it to a jar of normal honey and letting it set for a week. That's it! (Instructions are everywhere online.) So that is at least a project you can do without using your muscles. I hope it brings you a little joy. :)
You can buy maple cream. We make it almost weekly (20 lbs at a time). Check out our website: BuyVermontMaple.com Wishing you the best.
+Amy Raymond Oh shut up. I'm reporting all your comments as spam.
very informative....
You are a fantastic human being
Seems like this must be a similar process for making creamed honey.
no. creamed honey is wayyyyyyyy easier
the creamed honey I've seen is done in a mortar and pestle, not heated, then this bit of creamed honey (seed honey) is added to a larger vat of normal honey and given time for the creamy crystallization of the seed honey to spread!
I would love to work there.
wow awesome recipe!
I think I stirred mine too fast. It turned solid so now I have maple fudge. Not a terrible mistake though haha
How do you store it?
How you normally store it.
Cool I'll try this at home next week !!! Thanks for posting the video !!!
the script for this is so good lol
Finally the real maple butter
omg ill just buy it instead !!
3 cups comes in at about 10 bucks. (32 oz = $12.99)
Thanks for the recipe and video. Also, what a handsome man that delightfully bearded gentleman in the background is.
Basically a further caramalized maple syrup and then stirred ( by incorporating oxygen) example... Whisking eggs whites to a soft peak
can i use fresh homemade cane syrup.
Do you store it on a shelf or in the refrigerator?
Oh yum another way to eat maple!!!!
looks yummy sometimes i should try it also looks like peanut butter anybody thinking that
I need this.
Is that a version of runny fudge?
I've never heard about this, thanks
Can you make maple cream cholate candy or do you have to put a little powder sugar
yeah, but it will have the awesome maple flavor!
Do you have a donut recipe and demonstration please
Does anyone know how to make maple frosting for a cake? I had it in upstate NY. Wondering if maple butter was used
Does this need to be refrigerated after you are done or, like peanut butter kept at room temperature?
but the cream looked more liquidy in the beginning? also will it certainly fail if I just use my hand blender / whisker ???
Does anyone know how long this keeps and should it be refrigerated? Also, can it be canned for longer shelf life?
If I stopped the process around 3:14 will it still keep its consistency?
It looks like an awesome sauce to pour over ice cream at that point.
Rolando Riggio I think you could just heat it up in the microwave for under a minute and then it would be pourable. 🙃
Could you please tell us the name/make of the thermometer you're using? I've seen it utilised in multiple videos for ATK, and it looks like a pretty good make. How easy is it to use/clean on a variety of cooking projects?
She is using the thermapen from thermoworks...the best cooking thermometer here the link; www.thermoworks.com/products/thermapen/
crist125 Thank you!
I have one as well and it's fantastic. Clean-up is a breeze as you only wash the metal probe. Also, the model is splash-proof, so you're okay during a regular wash. Just don't immerse in water. Great investment.
+Magdalena DK Get a thermapen on Amazon way less expensive!
@@nikolaoskarelas1579 I don't see it on Amazon. On their website it cost 84$ which is ridiculous
Looks like peanut butter. I may have to try this out.
👍☝️💡You gotta really love someone to make them some maple butter / cream🤗💞🤗
I have made this before and it was just slightly to thick. I added a little more syrup and it was just perfect! This time it is a complete flop! Can anyone help me safe it?
looks tasty
I'm a Canadian. I really love maple syrup.
Does it need to be refrigerated?
samantha Doung yes
i used kitchen aid and it worked well. But I made only one glass.
procekim Did you use the whisk or paddle attachments?
paddle.
i did use my kitchenmaid mixer (no issues with my motor-cuz kitchenmaid rocks), but i did notice my 'butter' got a little grainy at the right color--it tasted amazing- i did let it run maybe 15-20 min on a continuous stir. anyone have any thoughts?
there are no ingredients that will go bad real quick in the recipe, so it will likely last as long as the maple syrup you have is labeled for.
Yummy..thank you!
Wonderful.😄
I think my stand mixer can take it.
andrewt248 I think it can.
did you make this using your stand mixer?
YES! My stand mixer can also stand it.
Precisely. That's what the warranty is for.
Did anyone tried using the mixer already?
Those are medium pans?
she's so charismatic!
Basically, it's the same as maple butter!
Can you do the same thing to honey?
yes, but its easier. Basically buy creamed honey, and then put a dollop of it in a new jar of honey and wait for it to crystallise :)
My second question is there any way of loosening it back up a little bit it’s a little solid
Heating the maple cream might work.
When she started the thing off and started talking, i felt like she was writings an essay
???
Would this work on donuts?
Why does the Kindle version of the book cost more?
Because Amazon has gotten really greedy.