WHIPPED MAPLE BUTTER
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.
Provided by Kathy228
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Whip the butter with an electric mixer until fluffy.
- Slowly drizzle-in the maple syrup.
- Soak gelatin in cold water. Then add a few drops of hot water to dissolve.
- Cool slightly and add to butter. Beat well.
- Store in the refrigerator in a container with a tight-fitting lid.
Nutrition Facts : Calories 1340, Fat 92.5, SaturatedFat 58.4, Cholesterol 244, Sodium 672.5, Carbohydrate 135.1, Sugar 119.8, Protein 1.2
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