Maple Butter

Maple Butter

Ingredients Amount
Unsalted Butter, cut into chunks and frozen; more for the pan 1/2 lb.
grade A “real” Maple Syrup 1 – 1/2 cups
Kosher Salt 1/4 tsp.
Canning Jars with lids – 1/2 cup size 4

Adapted from Fine Cooking Magazine
Yields:  2 cups


Test the accuracy of your candy thermometer by putting it in a small pot of boiling water.  If it doesn’t read exactly 212 degrees, factor in the difference in the next step.

Set the frozen chunks of butter beside the stove.  Put the syrup in a 3 quart stainless steel saucepan and rub the inside rim with a bit of butter to prevent boilovers.  Boil the syrup over medium heat without stirring until a candy thermometer registers 234 degrees (or the recalculated temperature, if your thermometer is off), 8 to 10 minutes once the syrup boils; tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Take the pot off the heat and add the butter and 1/4 tsp. salt, stirring constantly with a wooden spoon until the butter melts completely.  Pour the syrup into the bowl of a stand mixer.  Beat with the paddle attachment on medium-high speed until it’s cool, lighter in cooler, and creamy. 5 to 10 minutes.  Pour the maple butter into jars, seal, and refrigerate.  It will thicken as it cools and might get a little grainy.  It lasts in the fridge or freezer as long as plain butter does.