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
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Pour the maple syrup into a saucepan and bring to a simmer. Continue heating until it reaches 110°C on a sugar thermometer.
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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.
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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.
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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!