Talk:Maple butter

Merge to maple cream, this is now a redirect
The content of the stub articles on maple cream and maple butter was almost identical as of August 2008. The maple cream article was longer and had references, and it appears to be the slightly more common term with 79,400 Google hits for "maple cream" vs. 54,300 for "maple buttter". So I merged this to maple cream, and made this a redirect. --Seattle Skier (talk) 01:23, 1 September 2008 (UTC)

Move?
Maple cream → Maple butter &mdash; Canadian Food Inspection Agency guidelines with regards to maple products has maple butter but no such thing as maple cream, see Talk:Maple cream. - Boffob (talk) 18:07, 18 June 2009 (UTC)
 * If so, also move the existing page Maple butter (and its talk page) to Maple butter/version 2, as an article with a deleted parallel edit history sitting under it is liable to accidents if more work must be done on it. Anthony Appleyard (talk) 20:25, 18 June 2009 (UTC)

Butter in maple butter
Maple butter is a common food in my neck of the woods. It seems common to see people put large portions of butter in it as well as small portions and none at all.

Since maple syrup is primarily composed of sucrose, it seems like a few table spoons of fat would be appropriate as is used in another common recipe of mostly sucrose: Old Fashioned Chocolate Fudge. This fudge recipe and many versions of it typically call for a few tablespoons of butter and two cups of sugar. —Preceding unsigned comment added by 67.241.83.46 (talk) 00:15, 8 July 2010 (UTC)

Taste?
How about adding how it tastes? Is it sweet like maple syrup or not like butter? — Preceding unsigned comment added by 76.219.236.147 (talk) 00:20, 23 January 2017 (UTC)

Temperature
""heating the syrup to approximately 110 °C (18 °F), cooling it to around 52 °C (125 °F)""

Because of heating I guess the hotter one (top line) is correct then? --D-Kuru (talk) 17:22, 25 September 2019 (UTC)
 * 110°C = 230°F
 * 18°F = ~-8°C