WHIPPED MAPLE BUTTER

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Whipped Maple Butter image

Stays spreadable even straight from the refrigerator. Try it on acorn squash, sweet potatoes. This is delicious on french toast, regular toast, waffles; it's especially good on corn bread. It's not too sweet in spite of the maple syrup. I've only used real maple syrup, but if you use a syrup blend that should work too. Recipe from FoodDownUnder.

Provided by Kathy228

Categories     Spreads

Time 20m

Yield 2 cups

Number Of Ingredients 4

1 cup butter (softened)
1 1/4 cups maple syrup (real is best)
1/4 teaspoon unflavored gelatin
1 teaspoon cold water

Steps:

  • Whip the butter with an electric mixer until fluffy.
  • Slowly drizzle-in the maple syrup.
  • Soak gelatin in cold water. Then add a few drops of hot water to dissolve.
  • Cool slightly and add to butter. Beat well.
  • Store in the refrigerator in a container with a tight-fitting lid.

Nutrition Facts : Calories 1340, Fat 92.5, SaturatedFat 58.4, Cholesterol 244, Sodium 672.5, Carbohydrate 135.1, Sugar 119.8, Protein 1.2

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