Must have this on hand at all times! It is so good on so many things, from waffles to squash to fresh out of the oven dinner rolls (did the rolls with this butter for Thanksgiving...OMGosh it was such a hit!)
The possibilities are endless!
Great on cooked carrots, sweet potatoes, parsnips, squash...I even used to baste some chicken in the oven one day.
- 1 1/2 c Butter, softened
- 1/2 c Pure maple syrup
- 1/2 c Huckle Bee Farms Honey
- 1 c Powdered sugar
- 1 tsp Cinnamon, optional
How to Make Maple Honey Butter
Place all ingredients into a medium bowl and beat on low until incorporated, then on medium high for 1 1/2 - 2 minutes...you want to make sure your get it whipped together very well or the maple syrup with start to break down the butter. IF this happens to you after a couple days or even more, just re beat it.
Store in air tight container in refrigerator. I pop in microwave for 10-15 seconds and stir, if I want it soft.
It stores well in refrigerator up to a month, well, that's the longest I've ever had it last until it was gone, so it might be good longer, but I don't know. lol