Maple butter is the most delicious secret from a Nordic source.
Creamy, spreadable and sweet, sweet and 100% natural.
Maple butter is also called maple cream. Contrary to its name, it does not contain any dairy products or any kind of animal fat or protein.
And despite its lovely sweetness, maple butter contains no artificial sugar.
Well done to Arthur Guinness, the man behind the legend, namesake of Irish Stout and world records
It's just a super concentrated form of maple syrup, whipped into a creamy form.
“Maple butter is literally just tree sap. Nothing else is added,” Michelle Visser, a New Hampshire farm owner and maple expert, told Fox News Digital .
Maple Butter Tarts made with amber maple syrup from Kennedy Farms, Ontario, Canada. (Carlos Osorio/Toronto Star via Getty Images)
Visser is the author of the 2019 book, “Sweet Maple: Backyard Sugarmaking from Tap to Table.”
She also hosts the podcast “Simple Doesn’t Mean Easy.”
His website is SoulyRested.com
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“It’s a fantastic spread,” Visser said. “I like to put it on something savory to contrast the sweetness. Saltines, pretzels, warm bagels.”
She also likes to dip strawberries in maple butter.
This gentle spread begins as maple sap, which is extracted at the end of each winter or early spring from maple trees found throughout the northern United States and Canada.
A drop of fresh sap falls from a tap into a maple tree in Bowdoin, Maine. (Joe Raedle/Getty Images)
America's northern neighbor is by far the world's largest producer of maple syrup – hence Canada's maple leaf flag.
It is one of the largest industries in the province of Quebec.
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New England and upstate New York are the major maple-producing regions of the United States.
“It's a fantastic spread. I like to put it on top of something savory to contrast the sweetness.”
Maple syrup is largely a North American phenomenon. Europeans learned it from indigenous people in the early 1600s.
“It is very likely that Native Americans discovered the sweetness of maple by eating 'saps,'” reports the Massachusetts Maple Producers Association.
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“Icicles of frozen maple sap that form from the end of a broken twig in winter. As the ice forms, some of the water evaporates, leaving a treat hanging from the tree .”
A bottle of maple syrup at Chase Farm in Wells, Maine. (Joel Page/Portland Portland Press Herald via Getty Images)
Maple butter, Visser said, is a perfect example of its all-natural, homemade ethic.
“It’s simple, but it’s not really easy,” she said. “The agreement is [you’re] brave to start with a supersaturated syrup, no matter what you're going to make. And that takes work and effort. »
“It is very likely that Native Americans discovered the sweetness of maple by eating 'saps'.”
Maple cream, she says, can be made at home by boiling 100 percent maple syrup for 20 to 30 minutes.
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The pot is cooled immediately in an ice bath until the syrup reaches 100 degrees, then stirred constantly for about 15 minutes until it takes on a creamy whipped texture.
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