Not so frugal for us, because Maple syrup is almost $10 for a 500 ml bottle here in Australia. I wonder if it's cheaper for those of you who are closer to Canada? Anyway, I used maple flavoured syrup which was much cheaper, and still oh-so-good.
Maple butter
Cream about half a cup of butter. I used real butter (salted) because I just think nothing compares with the taste of real butter.
Slowly add maple syrup while creaming. I also added a couple of tablespoons of caster sugar (you could also use icing sugar, just as long as it's some kind of fine sugar. I added this just to add some "body" to it)
Stop when it tastes amazing. I think for me this was about 3/4 of a cup of maple syrup. I've looked up recipes and some use more maple syrup than butter, some use less - so I think in the end it's just a matter of personal taste.
Use as a spread on toast, or it would be absolutely awesome on freshly baked bread. Just need to take it out of the fridge for awhile beforehand because it's pretty hard, just like butter, when chilled.
I'm enjoying finding new things to make to serve to Kris on his morning toast.
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