Maple Butter
Maple Butter
Making maple butter is fairly easy. Here are the steps to transform pure maple syrup into a pure maple cream spread.
Ready in: 20 minutes
Serves: 12
Complexity: very-easy
kcal: 56
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Ingredients
500 ml (2 cups) pure maple syrup
¼ tsp rice bran oil
Fast response digital thermometer-must be accurate
Directions
WHAT IS MAPLE BUTTER?
The name Maple Butter, also known as maple cream, is kind of a misleading name: there's no cream or butter in pure maple butter. Maple Butter is a spread made from pure maple syrup that has been boiled, cooled, and whipped so that the syrup crystallizes in just the right way to give it this spreadable smooth, creamy texture.
Maple butter is all about controlled crystallization of sugar. So, while you are trying to prevent sugar crystallization when making caramel sauces, with maple butter, you are aiming to force the sugar to crystallize in just the right way to achieve the correct, soft, smooth, spreadable consistency.
MAPLE CREAM, A.K.A. MAPLE BUTTER IS NOT MAPLE-FLAVOURED BUTTER NOR MAPLE-SWEETENED BUTTER!
Though some will post "easy maple butter" recipes that are made by creaming together softened butter and maple syrup, that's actually not what maple butter is at all! Don't be fooled! Real maple butter is made from pure maple syrup. It's a maple spread that is vegan and dairy free. If you want to make a maple compound butter by mixing butter and maple syrup, that's another option.
Recipe
In a deep saucepan, boil the maple syrup with the oil, until it reaches about 112ºC on medium–high heat. Monitor the temperature using a fast-reading digital probe thermometer.
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 15–16ºC, 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 colour 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.