3/4 cup melted butter
Cook the syrup until it reaches soft ball stage. Add butter mix with a hand held blender until smooth and creamy. Serve warm on gingerbread, waffles, biscuits or Old Vermont Maple Bread. .
*Soft Ball Stage for Candy Making using Cold Water Test. 235 F to 240 F (118 C to 120 C) A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.oft ball stage: