I’ll show you how to make maple Butter quickly and easily at home! Great for baking or perfect on warm toast.
If I had known how easy it was to make great maple butter at home, I would have made it long before now. And now that I have made it, I will be sure to keep a jar in fridge from now on.
This version is for actual maple butter (maple syrup combined with butter solids). There is another version of maple butter that is often made commercially that uses just maple syrup that is boiled and “creamed” through stirring. I’ve tried this version at home and can attest to the fact that it’s a tricky mixture to work with. It can easily be over-cooked and harden into a mass, or crystallize and involves a whole lot of stirring (arm-numbing, in fact). This version of maple butter is much, much easier and just as nice, in my opinion.
This recipe begins with just a cup of maple syrup. The syrup is boiled to the soft-ball stage (240° F.) and then butter is stirred into the hot syrup until melted. Once all the butter melts, the whole works goes into a bowl, where it is slowly mixed until it makes a creamy mixture. I used my stand mixer, but a bowl and an electric mixer would work just as well.
Maple butter is perfect for pancakes, muffins, toast and scones. Or try melting some on carrots or squash.
Wondering about the bread? It’s Maple White Sandwich Bread, a terrific toasting bread.
- 1 cup pure maple syrup Grade A recommended
- Pinch of ground cinnamon
- Pinch of salt
- 3/4 cup unsalted butter cut into chunks
In a medium saucepan, add maple syrup and pinch of salt and cinnamon. Heat maple syrup over high heat until boiling (*be sure to use a large-ish pan, as syrup will boil up about double or more). Attach or insert thermometer and boil until syrup reaches 240° Immediately remove from heat and stir in butter until it's completely melted.
Pour mixture into the bowl of a stand mixer or alternately, use a large bowl with a hand mixer. Start on low speed and gradually increase speed until you reach high. Continue to beat on high until mixture is lightened and creamy, about 8-10 minutes total. (Mixture will still be a bit runny at this point. Don't worry, it will firm up in the fridge.) Pour into a jar or bowl, cover and refrigerate.
If your maple butter has separated after cooling (leaving a layer of butter on tosimply stir the butter back in to incorporate.
Maple butter will keep refrigerated in an air-tight container about 2 weeks.