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190:, by heating the syrup to approximately 112 °C (234 °F), cooling it to around 52 °C (126 °F), and beating it until it reaches a smooth consistency. It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color.
197:. Its name comes from the fact that it is "buttery" or "creamy" smooth, not because it contains any dairy product (it is dairy-free). It is sometimes used as a spread instead of
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Maple butter can also refer to blending maple syrup and butter, a typical recipe made of two parts butter to one part syrup.
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The consistency of maple butter is light and spreadable, very similar to the consistency of
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is sometimes added to create "maple cinnamon butter".
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16:Confection made from maple syrup
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222:List of foods made from maple
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262:. Lyons Press. p. 196.
186:, is a confection made from
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