Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by cooking the syrup to 112 °C (233.6 °F), cooling it to 4.4 °C (40 °F) then raising it to 15.5°C (60 °F), and stirring it until it reaches a smooth consistency. It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. A gallon of pure maple syrup will make about 8 pounds (3.6 kg) of maple cream.

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  • Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by cooking the syrup to 112 °C (233.6 °F), cooling it to 4.4 °C (40 °F) then raising it to 15.5°C (60 °F), and stirring it until it reaches a smooth consistency. It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. A gallon of pure maple syrup will make about 8 pounds (3.6 kg) of maple cream. The consistency of maple butter is light and spreadable, very similar to the consistency of peanut butter. Its name comes from the fact that it is "buttery" or "creamy" smooth, not because it has any dairy product in it (it is dairy free). It is sometimes used as a spread instead of butter, or as a frosting. Cinnamon is sometimes added to create "maple cinnamon butter". In parts of Canada, maple cream refers to a thick, rich, creamy maple candy made from maple syrup and eaten with a spoon. Maple butter can also refer to blending maple syrup and butter, a typical recipe made of one part butter to one-half part syrup.
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  • Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by cooking the syrup to 112 °C (233.6 °F), cooling it to 4.4 °C (40 °F) then raising it to 15.5°C (60 °F), and stirring it until it reaches a smooth consistency. It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. A gallon of pure maple syrup will make about 8 pounds (3.6 kg) of maple cream.
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  • Maple butter
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