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.
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)
- 360 ml maple syrup
- 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.