Maple butter is Northern Spring’s best kept secret.
It’s creamy, spreads well, has a honey-like sweetness similar to sugar pie, and is 100% natural.
Maple butter is also called maple cream. Contrary to both names, it does not contain any dairy or animal fat or protein.
And despite its beautiful sweetness, maple butter contains no artificial sugars.
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It’s made from super concentrated maple syrup that is whipped into a creamy state.
“Maple butter is literally just tree sap. There’s nothing else added to it,” Michelle Visser, a New Hampshire home grower and maple expert, told Fox News Digital.
A maple butter tart made with amber maple syrup from Kennedy Farm in Ontario, Canada. (Carlos Osorio/Toronto Star via Getty Images)
Mr. Visser is the author of the 2019 book Sweet Maple: Backyard Sugarmaking from Tap to Table.
She also hosts the “Simple Doesn’t Mean Easy” podcast.
Her website is SoulyRested.com.
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“It’s a great development,” Visser said. “I like to put it on top of something salty to bring out the sweetness: saltines, pretzel loads, warm bagels.”
She also likes to dip strawberries in maple butter.
This sweet spread starts with maple sap. Maple sap is collected in late winter or early spring each year from maple trees found throughout the northern United States and Canada.
A drop of fresh sap drips from a faucet on a maple tree in Bowdoin, Maine. (Joe Radle/Getty Images)
America’s northern neighbor is arguably the world’s largest producer of maple syrup, which is why it flies the Canadian Maple Leaf flag.
It is one of Quebec’s largest industries.
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New England and upstate New York are the largest maple producing regions in the United States.
“It’s a great spread. I like it on top of something salty to contrast the sweetness.”
Maple syrup is primarily a North American phenomenon. Europeans learned about it from indigenous peoples in the early 1600s.
The Massachusetts Maple Growers Association reports that “Native Americans probably discovered the sweetness of maple trees by eating ‘saplings.'”
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“Icicles of frozen maple sap form from the ends of broken twigs in winter. As the ice forms, some of the water evaporates, leaving sweet treats dangling from the tree.”
A bottle of maple syrup at Chase Farm in Wells, Maine. (Joel Page/Portland Portland Press Herald via Getty Images)
Visser says maple butter is a perfect example of her all-natural, homemade ethic.
“It’s simple, but it’s actually not easy,” she said. “The transaction is [you’re] No matter what you make, it takes courage to start with super-saturated syrup. It takes some work and effort. ”
“Native Americans probably discovered the sweetness of maple trees by eating their sap.”
According to her, maple cream can be made at home by simply boiling 100% maple syrup for 20 to 30 minutes.
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Immediately cool the pot in an ice bath until the syrup reaches 100 degrees, stirring constantly until creamy and whipped, about 15 minutes.
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