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.
A delicious maple spread made with just one ingredient.
- 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.
Fear not if it goes wrong and seems toffee-like, as it will crystallize overnight. The resulting butter may not be silky smooth, but it will taste just as good.