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.
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!
It was everywhere Kate, as was maple butter made with syrup and butter. I rather like this version.
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:-)
Maple fudge sounds an amazing idea!
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!!
I cannot claim any credit for the idea Nazima, but it is too good not to share it!
Who knew it was so simple? Lovely
It does require a sugar thermometer, but pretty easy.
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!!!
It is always good to have an excuse!
I had no idea this existed! Can’t believe it only uses one ingredient!
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!
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!
That is just inspired Helen! What a great idea. Toast at the ready!
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 :-)
It was lovely, and you do not actually need the butter!
I’ve never heard of such a thing. It sounds amazing! I’d try some over some walnut bread.
Walnut bread would be amazing with it Gary.
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.
Delicious! I love my Saturday pancakes!