Use grade A maple syrup to make this delicious butter, which is wonderful on toast or pancakes. You can prepare it ahead of time and store it in the refrigerator for three to four days.
Recipe information
Yield
makes 1 1/4 cups
Ingredients
Preparation
Step 1
Cut the butter into 1-inch pieces and place the pieces in the work bowl of a mixer fitted with the paddle attachment. Add the maple syrup. Starting on slow speed, beat until the butter and syrup start to incorporate.
Step 2
Turn up the speed to high and beat for 1 to 2 minutes, or until the mixture softens. The outside of the mixing bowl should feel cool. If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
Step 3
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large sheet of parchment paper or wax paper. Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter. Chill for at least several hours.
Step 4
The butter can be refrigerated for 3 to 4 days or frozen for several weeks. When you are ready to serve the butter, cut it into rounds and remove the parchment paper. Alternatively, simply put it into a ramekin and place it on the table.
Maple Walnut Butter Variation
Step 5
Add 1/2 cup toasted, finely chopped walnuts after the syrup is incorporated. You also may want to try Maple Pecan or Maple Almond butters.
