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.