Should maple butter be chilled
I can't believe it's not butter !!
The popular Mr. Lieberlecker had reported here a few weeks ago in an almost poetic way about the (culinary) delights of October. When he hears October, he thinks of autumn. And when he thinks of autumn, he inevitably ends up with maple syrup. In the meantime it has become November and therefore high time for autumn to fall a little here on the blog as well.
And yes, a look out of the window reveals: it can hardly be denied that the days of shorts are over! The socks are getting thicker, the woods like an Indian summer and the ice cream vendors have turned into chestnut roasters! And since we had such a great summer, it feels right that the change of season has now happened. From a purely culinary point of view, autumn is particularly colorful anyway! Then it is important to pay full attention to the pumpkins, mushrooms and motley root vegetables. And at the latest when you buy a whole deer, you know that autumn has come anyway.
You can then no longer play outside that long in the evening, but play all the more games in the warm kitchen at home and work for hours behind the stove at home without a guilty conscience. Ten thousand thoughtful post-its stuck in my head with recipe ideas, all of which I still have to cook and blog.
Such an impetus and at the same time a nostalgic flashback to my youth was triggered by the blog post by said Mr. Lieberlecker in me. I inevitably and immediately had to think of maple butter - a sinfully good delicacy that I had completely banned from my culinary memory for years ...
I discovered Maple Butter for the first time as a 16-year-old youngster on vacation with my parents. It was love at first bite!
In fact, the name Maple Butter is rather misleading. Not a single gram of cream or butter is processed here! It is only maple syrup, which has been boiled, cooled and stirred until it crystallizes and turns into a smooth, spreadable cream. And I swear to you: you can wash away that stuff spoon by spoon.
For the creative gourmets among you, the carousel of thought has probably been turning for a long time. Think of nuts, cakes, cookies, cheesecake, ice cream, custard, pancakes, donuts, apple pie, cinnamon toast, sweet potato puree, pumpkin wedges, carrots from the oven or mature cheese. Or do it like me and smear it pure on good bread. Hhhhmm !!
The science behind maple butter is relatively simple. The liquid maple syrup is heated until it reaches 112 ° C (use a thermometer), thereby concentrating the sugar molecules to a certain extent and promoting the crystallization of the syrup.
- 500 ml maple syrup
- 1 pinch of sea salt
- a dash of vegetable oil
First of all, you should prepare an ice bath as large as possible (many, many ice cubes in a bowl of cold water). There should be enough space for the pan or bowl with the hot syrup so that you can cool it down as quickly as possible.
In a pan you now slowly heat all the ingredients on medium heat until it starts to boil and the temperature reaches exactly 112 ° C. You now place the hot pan or bowl in the prepared, larger bowl full of ice so that the syrup can cool down as quickly as possible, which in turn promotes crystallization.
As soon as the temperature of the syrup has cooled to around 15 ° C, the real work in the production of maple butter follows - patience is required here! With the help of a wooden spoon you stir the syrup with constant, circular movements. Over and over again for at least 30 minutes!
This can be quite exhausting after 15 minutes at the latest, but it is definitely not worth giving up here! Or at best you are looking for two arms for support! The actual speed of stirring seems to be less important than constant, vigorous and even stirring. The whole thing would probably also work in an electric mixer (if you tried it - let me know!) ... but hey, you should ultimately earn good food!
And believe me, you'll want to smear that stuff an inch thick on your toast! Incidentally, it is also great as an upcoming, homemade Christmas give-away.
Little by little you will be able to observe how the initially dark syrup turns more and more into a smooth, creamy spread - with a consistency like peanut butter, color like tahini paste. THIS is the moment to try! And you'll feel like you've just won a million dollars too!
Finally, you fill the finished maple butter into jars rinsed with hot water, which you can store in the refrigerator for about 1 month. But they will hardly be there that long 😉
I like it:
Tags: maple syrup, autumn
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