Maple Butter

This doesn't come from a book..but rather a review of some information online.  My husband and I had a bumper crop of maple syrup this year so I decided to try my hand at maple butter.  I remember as a child going to Quebec and buying some.  It is wonderful!  There are a couple of variations, some combine butter and maple syrup and some just use maple syrup.   I just used the maple syrup.

• Boil syrup to 22 degrees F above the boiling point of water.   This is important because temperatures can fluctuate.
• Remove from heat, being careful not to disturb the maple syrup and set it on a cement floor in a corner (or kitchen counter) where no one will bump or jar it.
• Cover with a towel to keep foreign particles out.
• It is important to note that the slightest jarring or movement while cooling will create sugar crystals in your Maple Butter.
• Let it cool until room temperature or lower and then stir until it creams. This is quite a workout….be patient…it will happen.
• Note: A little Maple Butter from a previous batch, mixed in your syrup speeds up the process (at the time of stirring), making the whole process a little faster.
• Pour into jars or plastic containers. Store in the refrigerator or for longer term storage a freezer is best.