Get the Recipe: Easy Maple Butter
This maple butter is great on toast, pancakes, muffins, scones or just about anywhere you would use butter. You will need a candy or other thermometer for this recipe.
Ingredients
- 1 cup pure maple syrup, Grade A or Grade B *see Note 1 below
- Pinch of ground cinnamon
- Pinch of salt
- 3/4 cup unsalted butter, cut into chunks
Equipment
- Candy Thermometer recommended
Instructions
- 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°F when measured with a candy thermometer. 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.
Notes
Note 1: I tend to prefer Grade B maple syrup as it has a stronger maple flavour, but some may prefer Grade A, so try it with both if you can and pick your favourite.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Serving: 1serving, Calories: 174kcal, Carbohydrates: 18g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 3mg, Potassium: 63mg, Sugar: 16g, Vitamin A: 355IU, Calcium: 33mg
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