On my travels to Canada earlier this year I was intrigued by the jars of creamy thick honey coloured Maple Butter which were made with just maple syrup. One of the thing I love about travel is bringing recipes home with me, and recreating that taste of a far off place in my own kitchen.
Making the maple butter is super simple, you simply boil the syrup and then slowly beat it until it changes texture and colour to a lovely creamy caramel. If it goes wrong fear not – mine did not do anything and slowly got stickier and sticker as it cooled down and thickened. I poured the lot into a jar and left overnight to reboil the next morning, and overnight it crystallised and thickened.
This is delicious on toast – tasting of maple syrup, it melts but does not run everywhere making it pretty much mess free.
- 360 ml maple syrup
Pour the maple syrup into a saucepan and bring to a simmer, carry on heating until it reaches 110C on a sugar thermometer.
Pour into the bowl of your stand mixer, allow to cool to 37C and then slowly beat for about 30 minutes until it turns opaque and has the consistency of nut butter.
Fear not if it goes wrong and remains as toffee as it will crystallise overnight, it might not be quite as silky smooth, but will taste just as good.
Other delicious spreads, jellies and jams
- Kate’s Carrot Jam
- Katie’s Strawberry & Mint Jam
- Michelle’s Rhubarb & Vanilla Jam
- Nazima’s Quince & Pomegranate Jam
- Camilla’s One Punnet Strawberry Jam
Many thanks to Clark’s for samples of maple syrup.