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>> thank you so much, george.
We have betty ann lockhart from
Charlotte, vermont, and you are
The maple queen.
You are going to make vermont
Maple butter sauce -- how do we
Get started?
We go to a store and buy a jar
And we're done?
>> no.
>> no?
>> oh, maybe somebody does make
It commercially.
>> but not as good as you.
>> well, i hope not.
The way we begin is to put the
Butte
Butter.
This is a quarter pound --
>> vermont butter.
Could use another vermont butter
Brand but it has to be butter
From vermont.
>> that's right.
Because if you don't, it will
Taste rancid and horrible.
>> right.
We will put in a half cup --
>> gave this to you as like a
Gift.
>> she doesn't make it
Commercially.
>> for christmas and holidays
When we are giving out gifts,
Always maple sugar and maple
Syrup and maple candy.
Thank you, because we never get
Up to vermont.
Is that about how melted we want
It or a little more?
>> sure.
You can put that in now.
>> dump it all in
>> yes, dump it all in and then
We will whisk it around.
In the meantime, i will pour out
A half cup.
This could be medium grade.
But i like to use vermont fancy.
>> we always have this debate.
You always feel like i hate
Fancy, but i have an affinity
For fancy.
I mean, when i cook, i prefer
Certain things, but i do have a
Love affair with the fancy
Grade.
Grade.
>> the reason is it is just a
Delicate, golden color.
>> when does fancy come?
>> it comes whenever the sugar
Maker makes it.
Frequently that is at the
Beginning of the season.
But if lines are clean and the
Temperature is just right, some
People make fancy at the end of
The season.
>> it is considered like the
Lightest.
>> it is the lightest in color.
>> or the most delicate of
Flavors.
>> the most delicate of flavor.
It is the flavor and the color
That make it fancy.
So, now we can put in the syrup.
And when it comes to a really
Good boil, sean, we are going to
Pour -- we will stop whisking --
You can continue.
>> we still have some time.
>> yes, a little bit.
>> before this starts boiling, i
Will keep whisking.
Tell us about the maple festival
And open house.
You have been involved with
Maple for a long time.
You guys are big supporters of
The maple industry and have
Really been there.
What is important about a maple
Festival and what is important
About maple open house weekend?
>> because it is all around the
State, gives visitors an
Opportunity to see many
Different kinds of operations,
And really it is a good idea to
Go to more than one.
>> it is.
>> it's because some people use
Wood.
Some use oils.
>> yeah, i was just at new home
Farm in redding, and they do a
Wood-fired operation.
It was pretty awesome.
It was like they do it like
Vikings.
>> okay.
It is time to stop.
It is bubbling enough.
>> and now i stop or i turn it
Off?
>> you just take the whisk out.
And you can put it on my recipe
If you want.
>> i am going to take this
Recipe home.
>> okay.
So, now a little bit of heavy
Cream.
>> not yet.
>> okay.
>> supposed to be about five
Minutes.
I didn't put the timer on.
>> it is a cute timer.
>> it is a cute timer.
Whether it works or not, we will
Find out.
>> all right.
So about five minutes.
>> about five minutes cooking
Without stirring, and then --
>> we will let it evaporate a
Little.
>> it will get thick.
I wanted to tell you a little
About the syrup.
I went to the supermarket and
Found it and looking at the
Label i found that it was
Someone i knew from addison
County, steve wozie --
>> that is what is cool about
Vermont maple syrup.
The new marketplace, people
Looking for food and wanting to
Connect to it.
Like maple syrup is pretty old
School.
Everybody puts their name on the
Bottle.
>> i think it is actually a
Legal requirement.
>> we have maple police walking
Around right now getting --
Busting people and taking them
Away.
>> well, anyway, this was made
By an award-winning sugar maker.
In 1999, he won the ray foles
Young maple festival of the year
Award.
>> steve, this recipe is for
You.
>> yes.
>> all right.
Now that our timer has kind of
Come up, a little bit of heavy
Cream in there.
>> yeah, take it off, though, so
That you don't platter yourself.
And then we are going to have a
Half cup.
We can use the same measure.
>> all right.
>> and this heavy cream is from
Monument dairy, addison.
They have a great family
Operated dairy.
>> and it is excellent cream.
>> it really is.
They do a great job.
And then not on the heater.
>> not on the heater.
Whisk it around.
Do we want to turn off the heat?
Save the electricity.
>> sure.
All right.
That's pretty good.
>> basically --
>> we're pretty much done.
>> do we add salt to this or no?
Are you a salter or no salter?
>> it didn't make sense for me
To use unsalted butter and then
Put salt in it?
We are supposed -- that is --
Follow the recipe, a pinch of
Salt, no more than a pinch.
>> you don't want it salty,
That's it.
>> i love that salty
Butterscotch caramel.
Very good.
Should we maybe eat this?
>> no, what we can do is let
That cool a little.
I have a jar here for it.
>> oh, great.
>> and we have for you some that
I made before.
>> so, this is where it is all
Set up and ooey and gooey and it
Gets a little wider.
>> and you need ice cream.
>> i can get ice cream, hold on.
In our new handy dandy
Refrigerator freezer.
>> which is wonderful.
>> we have a little ben and
Jerry's here.
>> and it is just plain vanilla.
Maple syrup on top of vanilla
Ice cream is perfect.
>> you don't really need like
Maple --
>> you don't need butterscotch
Sauce.
>> unless you are a college kid,
So, it is perfect on top of fish
Food and --
>> if you want to be a little
Over the top, you can make the
Butterscotch sauce.
Otherwise use the maple syrup on
The ice cream and you will be
Very happy.
>> drizzle it around.
>> daddy liky.
So good.
All right.
And then do i just get to eat
It?
>> you just get to eat it and we
Will have some for lee, too.
>> lee, it is your lucky day.
>> that is really good.
>> it is hard to not go to the
Refrigerator and scoop out some.
>> those of you looking to lose
Weight, this is not the way.
>> no, it is not the way.
>> you know, i tried it on
Yogurt last night.
>> no.
We're in vermont.
Let yourself go.
Live a little.
>> a long time ago, sam, dacon
Farm, betty, you have to be a
Little naughty.
>> you do.
>> after the show we will go for
A run and work it off.
>> okay.
>> you can carry me.
Thank you very much for coming
On today.
>> you're welcome, sean.
>> pretty much at any maple
Festival or any big event with
Maple.
Come out and see betty.
She is always around.
You have been such a great
Supporter.
Come out to the maple festival
This year.
>> this recipe won or was
Selected in 2008 for vermont's
Best maple cook --
>> and i can totally see why.
It is absolutely delicious.
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