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“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.”
READY IN:
20mins
YIELD:
2 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Whip the butter with an electric mixer until fluffy.
  2. Slowly drizzle-in the maple syrup.
  3. Soak gelatin in cold water. Then add a few drops of hot water to dissolve.
  4. Cool slightly and add to butter. Beat well.
  5. Store in the refrigerator in a container with a tight-fitting lid.

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