Maple Butter
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!
Ingredients
- 1 1/2 cups (375 ml) maple syrup
- 2 tbsp (30 ml) corn syrup
Instructions
- 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.
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!