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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 80 |
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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. Ingredients:
1 cup butter (softened) |
1 1/4 cups maple syrup (real is best) |
1/4 teaspoon unflavored gelatin |
1 teaspoon cold water |
Directions:
1. Whip the butter with an electric mixer until fluffy.
2. Slowly drizzle-in the maple syrup.
3. Soak gelatin in cold water. Then add a few drops of hot water to dissolve.
4. Cool slightly and add to butter. Beat well.
5. Store in the refrigerator in a container with a tight-fitting lid.
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