2-Minute Maple Butter
Makes 2 and 2/3 cup
cup salted butter, softened
and 1/4 cups Grade A maple syrup
cup powdered sugar
to 1/4 teaspoon kosher salt*
- 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 don't think you'll use it up in a week or so.
by The Food Charlatan