Butterhorns and Maple Butter perfect Fall Recipes
Butterhorns and maple butter are amazing paired together. Montreal is a long way from Edmonton, you can purchase real French Canadian maple syrup here but you have to go to the airport or a pricey specialty store to buy maple butter.
The two most delicious things I ate in Montreal, was Schwartz’s Montreal smoked meat and maple butter. Given the opportunity, I would go to Montreal every fall to get some, but realistically I had to learn to make my own. (Sigh)
Maple butter is easy to make, its similar to making fudge. Its good any time of year, but its especially nice during Fall.
Maple Butter Recipe
To make maple butter, in a medium saucepan cook 1 cup of 100% real maple syrup over medium heat until it reaches soft ball stage. (240 F).
Add 3/4 cup of butter cut into little bits. Stir until the butter melts.
Add 1 heaping tsp of cinnamon.
Pour the maple mixture into a stand mixer with a paddle attachment. Leave it to cool for five minutes.
After the five minutes, turn the mixer on and beat the maple mixture on high speed until it cools and loses its gloss.
Pour into a container, cover, and store in the fridge.
Maple butter taste really delicious on good old-fashioned toast, or pancakes, or bagels etc. But today I made some special butter horns to go with it.
These butter horns are soft and not too sweet. Serve the butter horns while still warm along with the maple butter.