Both Kathy, our founder, and Sarah, our writer, are born and bred Masschusettesians. We grew up in a state where snow days were a given, where sledding was an all day affair, and where pancake breakfasts on Sundays were as big as brunch is in New York City. We also grew up with a bevy of pine trees, which means we're big fans of maple syrup. And we don't mean the kind of syrup that you purchase at the grocery store. None of that Aunt Jemima business. We're talking about the real thing, piped right out of the pine tree and boiled down to Grade A amber syrup. Trust us, there's nothing better than real maple syrup. Except, perhaps, maple butter. If you've never had it, let us convert you. Maple butter is beyond easy to make, and it creates the most delicious treat in the world. On morning toast, on cookies, straight out of the jar…there's nothing better, especially come fall and winter. We found this recipe on Kitchen Heals Soul, and we can't wait to whip it up for ourselves.
Maple butter
Published: May 23rd, 2013, Cook time: 10-ish minutes
Makes 1 large jar (~500 mL)
- 500 mL maple syrup (I used Grade A, amber syrup from Quebec)
- 1/4 tsp canola oil (apparently helps prevent the syrup from boiling over)
- In a deep saucepan, boil the maple syrup with the oil, until it reaches about 235°F on medium–high heat.
- Immediately, transfer the boiled syrup to your stand mixer bowl, and drop the bowl into a big ice bath to cool the syrup down to about 60°F. Then let the syrup warm back up to room temperature.
- With the paddle attachment, beat the syrup on low for a very, very long time (like 30 minutes even) until it turns opaque and the color of sesame butter (the texture on your tongue when you sample it will go from syrupy at the beginning of the process to very finely powdery).
- Quickly transfer the maple butter to a large jar and store in the fridge.
- If the maple butter separates at any point, just give it a good stir before using.
