When I set out to look for a maple butter recipe, I assumed the recipe would include melting down butter and combining it with maple syrup, and possibly some other ingredients if we’re talking about a conventional, main-stream recipe.
It turns out “maple butter” is more like a nut butter in that it’s the concentrated form of the main ingredient: maple syrup. In fact, it looks and feels almost just like peanut butter, but it tastes waaay different! Be sure to head over and make my recipe for maple butter blondies when you’re done here.
This recipe is a bit of work, but trust me, it’s worth it!
- Pour maple syrup into a medium saucepan and bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), about 10 to 15 minutes.
- Remove the pan from heat and stir in the ghee until melted.
- Quickly transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until the mixture is thick, opaque, and creamy, about 8-10 minutes. Store in an airtight container in the refrigerator.