Butterhorns and Maple Butter perfect Fall Recipes
Butterhorns and maple butter are amazing paired together. If you live back east your lucky but in Canada Quebec is so far away from Edmonton, you can only purchase real French Canadian maple syrup at the airport or a pricey specialty store. 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)
On the bright side maple butter is easy to make. It’s similar to making fudge, good any time of year, but maple butter is especially nice during Fall.
Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
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.