2-Minute Maple Butter

• Vegetarian
• Gluten free

• Condiments

  • 1 1/4 cups Maple syrup, Grade A

• Baking & Spices

  • 1/8 tsp Kosher salt
  • 1/4 cup Powdered sugar

• Dairy

  • 1 cup Butter, salted

Found on thefoodcharlatan.com

Ingredients

• 1 cup salted butter, softened
• 1 and 1/4 cups Grade A maple syrup
• 1/4 cup powdered sugar
• 1/8 to 1/4 teaspoon kosher salt*

Directions

• In a mixing bowl, beat the butter until light and fluffy.
• Very gradually add about half of the maple syrup and all the powdered sugar. Beat well.
• Add the remaining maple syrup in small increments, beating well. Start to taste it towards the end. You might prefer less maple syrup!
• Add salt (cautiously) and beat again.
• Makes about 2 and 2/3 cup. Enough to fill 2 half-pint jars (or a 1 pint jar) and have enough leftover for you to scarf it down with your toast for a few days.
• You can store this on the counter for a couple days, but since real maple syrup must be refrigerated after opening, I would throw it in the fridge if you dont think youll use it up in a week or so.

Nutrition