Cinnamon Maple Butter

An easy spread that not only can be used on anything, but it feels like fall in your mouth. Perfect on bread, bagels, cinnamon rolls, waffles, and pancakes. Gives anything a sweet cinnamon and maple sweetness taste.

  CandiAnne's Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.  

Here the Cinnamon Maple Butter was used on Banana Bread
Servings: 9 yield(s)
Prep Time: 30 mins
Ingredients
  • 1 lb unsalted butter, softened (453g bakers measure)
  • 2 tbsp real maple syrup (not Log Cabin, Mrs Butterworth's etc) (44g bakers measure)
  • 2 tsp vanilla (6.25g bakers measure)
  • 1/4 tsp cinnamon (0.66g bakers measure)
  • 1/8 tsp salt (0.72g bakers measure)
Instructions
  1. Remove butter and let soften until room temp for an hour. A quicker way to soften them is to place it in a heated oven and rotating every few minutes. Or place it in the microwave still in their individual package and heat for 5 seconds, rotate, heat for another 5, and repeat until butter is soft.
  2. Once butter is able to be pushed with a finger, combine syrup, vanilla, cinnamon, and salt with butter. If the butter is still slightly cold, wrap the bowl with a warm towel and mix.
  3. Pack into a dish or jar and refrigerate.
Recipe Notes

I used pure organic maple syrup and it gave my butter a richer and more maple of a taste. 1 batch made enough butter to last a month when used on mostly everything.