Maple butter is a glorious treat, full of all the flavour and aroma of Canada’s wonderful syrup. With only one ingredient, it couldn’t be more simple.
Everything You Need To Know
A Taste of Canada
One of the thing I love about travel is bringing recipes home with me, and then recreating that taste of a far off place in my own kitchen. On a trip to Canada a few years ago, I was intrigued by the jars of thick, creamy, honey-coloured maple butter. It was delicious. Incredibly, I found that this moreish spread has only had one ingredient – Canada’s flagship export, maple syrup.
I quickly learned that making the maple butter is super simple. You just boil the syrup and then slowly beat it. As you work it, the texture changes and the colour turns to a lovely creamy caramel shade. If it goes wrong, fear not – you just need a little faith. My first batch slowly got more and more sticky as it cooled down and thickened. I poured it into a jar and left it overnight, planning to reboil it the next morning. However, overnight it crystallised and transformed into a butter. The result wasn’t quite as silky as I would have liked but it tasted great.
Maple syrup is the boiled sugary sap of the maple tree, so the butter that results from this recipe really is minimally processed. It is therefore ideal for vegans, as you know exactly what you are eating. Maple butter is absolutely delicious on toast. It melts but does not run everywhere, making it not just dairy free and fuss free, but mess free too.
How to Make Maple Butter
1 – Pour the maple syrup into a saucepan and bring to a simmer. Continue heating until it reaches 110°C on a sugar thermometer.
2 – Pour into the bowl of your stand mixer and allow to cool to 37°C. Then slowly beat the maple butter for about 30 minutes, until it turns opaque and thickens to the consistency of nut butter.
3 – Place in a warm, sterilised jar and seal.
More Recipes with Maple Syrup
Recipe: One Ingredient Maple Butter (Vegan; Dairy Free)
Ingredients
- 360 ml maple syrup
Instructions
- Pour the maple syrup into a saucepan and bring to a simmer. Continue heating until it reaches 110°C on a sugar thermometer.
- Pour into the bowl of your stand mixer, allow to cool to 37°C. Then slowly beat for about 30 minutes. As you work, it should become opaque and thicken. Keep working the syrup until it has the consistency of nut butter.
- Place in a warm, sterilised jar and seal.
Notes
Kate @ Veggie Desserts
Wow, that looks great. I’m originally from Canada but I’ve never had maple butter. Must be a trendy new thing over there. I MUST make some!
Helen
It was everywhere Kate, as was maple butter made with syrup and butter. I rather like this version.
Camilla @FabFood4All
Ooh that sounds delicious Helen, I love the flavour of maple syrup – I’m now wondering about Maple Fudge! Thank you for including my strawberry jam:-)
Helen
Maple fudge sounds an amazing idea!
Franglais kitchen, Nazima
what a clever idea Helen – I adore Maple syrup. I also love the chemistry of working with sugar. Yes I know it is bad for you but every now and then an indulgence like this is so worth it!!
Helen
I cannot claim any credit for the idea Nazima, but it is too good not to share it!
Sally - My Custard Pie
Who knew it was so simple? Lovely
Helen
It does require a sugar thermometer, but pretty easy.
Helene @Croque-Maman
Thank you for this recipe! I have tried Maple butter in the past, so tasty! I can’t wait to give it a go. I will need to invest in a thermometer though… best excuse ever to buy a new kitchen gadget!!!
Helen
It is always good to have an excuse!
Becca @ Amuse Your Bouche
I had no idea this existed! Can’t believe it only uses one ingredient!
Helen
When I saw it for sale in Canada I assumed that they had different labelling regulations and the fact it said butter on the label meant it contained butter!
Helen
When I saw it for sale in Canada I assumed that they had different labelling regulations and the fact it said butter on the label meant it contained butter!
Jacqueline
That is just inspired Helen! What a great idea. Toast at the ready!
Katie Bryson
Wow i’ve never seen this before, but I immediately want to make it!!!! I imagine this slathered over hot buttered doorstep slices of toast is unbelievably good… thanks for linking to my jam :-)
Helen
It was lovely, and you do not actually need the butter!
Gary
I’ve never heard of such a thing. It sounds amazing! I’d try some over some walnut bread.
Helen
Walnut bread would be amazing with it Gary.
Jen @ Blue Kitchen Bakes
Wow! I had no idea you could make a version without any actual butter, this would be perfect for Sunday morning pancakes with smokey bacon.
Helen
Delicious! I love my Saturday pancakes!