Maple butter

Maple butter

By
From
Spoon
Makes
500 ml

Thanks to my Canadian roots, I was introduced to maple syrup at an early age. Maple syrup wasn't widely available in the UK in the 1980s, making its fantastic taste highly desirable. Now that it is easier to get hold of I was really pleased to learn of a great way to intensify the maple taste of the syrup even further and make it more spreadable. Enter Maple Butter – a creamier, thicker version of maple syrup that helps make breakfasts and snack time even more exciting.

Jonny

Ingredients

Quantity Ingredient
ice cubes
500ml maple syrup

Method

  1. Prepare an ice bath: take a bowl, large enough to fit a second, smaller bowl inside, and half-fill it with ice cubes.
  2. Pour the maple syrup into a saucepan and heat to 112°C. (Use a sugar thermometer to check this.) Be very careful when handling the hot syrup and do not be tempted to taste it while hot, as it can cause a very nasty burn.
  3. Once the syrup has reached the correct temperature, pour it carefully into the second, smaller mixing bowl and put the bowl in the ice bath.
  4. Cool the syrup down to around 16°C. Once it has reached this temperature, remove the maple syrup from the ice bath and let it warm back up to room temperature.
  5. Once the syrup is at room temperature, slowly stir it (either by hand using a whisk, or a mixer fitted with a paddle attachment on slow speed) for up to 30 minutes. It will become lighter and thicker as you persevere with the stirring. The butter is ready when it is the colour and texture of tahini.
  6. Pour into a small jar, cover and keep for up to 6 months in the fridge.
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