Maple Butter, famous the world over, contains no butter or any dairy. What it does contain is pure joy.
Like all Québec maple products, maple butter is made solely from maple sap. Puts a perfect finishing touch on your desserts, pancakes and French toast.
Under-used in the kitchen, maple butter deserves to be known as it blends beautifully in sauces. It is perfect for garnishing desserts, flavoring custard, and making a marzipan. It makes a lovely aromatic contribution to pesto.
A teaspoon of maple butter adds a sweet touch to a peppery wine vinegar salad dressing or a lemony vinaigrette. It is a delightful companion to fresh herbs in mayonnaise. Or whip up a roquefort sauce with cream, poultry stock, and a Maple spoonful of maple butter: marvelous with pasta!
How do we get Maple Butter?
Maple butter is a fondant, a technical term in baking that describes a preparation with a creamy texture. It is obtained by heating maple syrup to a temperature of 112° C (234° F). The preparation is then quickly cooled, and churned to the desired consistency.