I live in Quebec, Canada, and at the end of winter, when the syrup is harvested from the maple trees and is abundant, pure syrup is boiled and then whipped, which gives a true maple spread which is just divine. I love it on toast. You will never want an artificially-flavored maple spread again!

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs 30 mins
total:
2 hrs 55 mins
Servings:
20
Yield:
1.5 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill your sink with at least 6 inches of very cold water before starting to cook the spread.

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  • In a large pot over medium-high heat, bring the maple syrup and corn syrup to a boil. Cook the syrup until a candy thermometer reads exactly 232 degrees F/112 degrees C., stirring occasionally. The correct temperature is very crucial in the process.

  • As soon as the syrup reaches the correct temperature, take the pan off the heat and carefully lower it into the cold water bath. Allow the syrup to rest and cool until it reaches 70 degrees F/20 degrees C, about 30 minutes.

  • When the syrup reaches 70 degrees F, remove the pot from the cold water bath and beat the cooled syrup with an electric mixer on high speed until the syrup forms a creamy, thick spread, about 3 minutes.

  • Pack the spread into a container, cover, and ripen in refrigerator for about 2 hours before serving. Maple butter will keep covered in refrigerator up to a month. If chilled maple butter is too hard to spread straight from the refrigerator, allow to come to room temperature.

Nutrition Facts

68 calories; carbohydrates 17.4g; sodium 3.4mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
12/17/2010
This is a wonderful recipe, absolutely delicious. My two cents: It's a good idea to calibrate your candy thermometer anytime you're making something where the temperature is critical. Rapidly boil water and test the temperature of the boil with your thermometer. Water boils at 212 degrees at sea level. Where I am, water boils at 215 degrees, so I add the extra three degrees onto the temperature of whatever I am making. My other hint is that when you're filling your sink with cold water, do not fill it more than a few inches. The point is to rapidly cool your syrup so that it doesn't continue to cook. I had too much water in my sink which made my pot float. As I was struggling to let some water out, a whole gush of cold water spilled into my pot and ruined my entire batch :( So sad when maple syrup is so pricey! But once I got it right, it was fabulous! Read More
(21)

Most helpful critical review

Rating: 3 stars
03/01/2017
I'm a maple syrup producer, so here's my input :) The corn syrup is not necessary, when using light grade maple syrup. Also, sealed maple butter will last almost indefinitely in the fridge, given the extremely high sugar content. Read More
(10)
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2010
This is a wonderful recipe, absolutely delicious. My two cents: It's a good idea to calibrate your candy thermometer anytime you're making something where the temperature is critical. Rapidly boil water and test the temperature of the boil with your thermometer. Water boils at 212 degrees at sea level. Where I am, water boils at 215 degrees, so I add the extra three degrees onto the temperature of whatever I am making. My other hint is that when you're filling your sink with cold water, do not fill it more than a few inches. The point is to rapidly cool your syrup so that it doesn't continue to cook. I had too much water in my sink which made my pot float. As I was struggling to let some water out, a whole gush of cold water spilled into my pot and ruined my entire batch :( So sad when maple syrup is so pricey! But once I got it right, it was fabulous! Read More
(21)
Rating: 5 stars
05/03/2010
This maple spread is amazing in the morning with an English muffin and coffee. Simple to make, just follow the instructions. Use a large size pot, to reach the specified temp, the syrup will roll to a slow boil. Great recipe will definitely make again. Read More
(10)
Rating: 3 stars
03/01/2017
I'm a maple syrup producer, so here's my input :) The corn syrup is not necessary, when using light grade maple syrup. Also, sealed maple butter will last almost indefinitely in the fridge, given the extremely high sugar content. Read More
(10)
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Rating: 3 stars
03/29/2011
Followed instructions exactly, however beating the mixture once cooled is very hard on the mixer. Burned out my hand mixture during the process :( .....recipe is good, but not worth the cost of a new appliance! Read More
(8)
Rating: 3 stars
03/08/2018
Mine ended up a little too runny. My thermometer must be off by a couple degrees. The taste is great, just missing the usual texture. If I am not mistaking, you shouldn't need the corn syrup to make it. Real maple butter contains maple only. Will try it without next time. Read More
(2)