Maple Butter

Name: Maple Butter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 ¼ cups (310 ml)
Ingredients: 1 1/2 cups (375 ml) maple syrup; 2 tbsp (30 ml) corn syrup

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Preparation 5 min
Cooking 15 min
Cooling 2 h 20 min
Makes 1 ¼ cups (310 ml)

For an indulgent, creamy spread that requires few ingredients, it’s hard to do better than maple butter. Made with maple syrup and corn syrup, it satisfies sweet cravings, big and small. Treat yourself to this delight not only during Sugar Shack season, but all year round!

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 1 1/2 cups (375 ml) maple syrup
- 2 tbsp (30 ml) corn syrup

Preparation

- In a large pot, bring both syrups to a boil. Cook until a candy thermometer reads 232°F (111°C), about 15 minutes.
- Place the pot in a cold water bath. Let cool, without stirring, until the thermometer reads 70°F (20°C), about 20 to 30 minutes.
- Remove the pot from the water. Using an electric mixer, beat for 2 to 3 minutes or until creamy. Transfer to a bowl. Cover and refrigerate for 2 hours. The maple butter will keep in the refrigerator for 2 to 3 weeks.

Note from Ricardo

Did you know?
The corn syrup prevents the maple butter from crystalizing.

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Maple Butter

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Ingredients

Preparation

Note from Ricardo

Personal Note