Homemade Maple Butter
- Serves 375 ml (1 1/2 cups)
- Prep time 10 minutes
- Cook time 12 minute
- 1 can (540 ml) maple syrup
- 45 ml (3 tbsp) corn syrup
- In a large pot, bring the maple syrup and corn syrup to a boil over medium heat. Let simmer for 12to 15 minutes without stirring, until it reaches a temperature of 111°C (232°F) on a candy thermometer.
- As the syrup is simmering, fill the sink or a container with about 15 cm (6 in.) of cold water. When the syrup reaches the right temperature, place the pot in the cold water. Let it sit, without stirring, until the temperature drops to 20°C (70 °F),about 3 minutes.
- Place the pot on a damp cloth. Use an electric mixer to beat the maple syrup for 2 to 3 minutes, until it is pale and creamy. Divide the maple butter into airtight containers. It will keep for up to 3 weeks in the refrigerator.
How to make maple butter
It’s not butter that gives maple butter that smooth, creamy texture: all you need is pure maple syrup and a candy thermometer to make this local delicacy. The corn syrup simply prevents the maple butter from crystallizing. Helpful hint: use a large pot, because the syrup expands as it boils and it could overflow.