Breakfast, Dairy Free, Dessert, Fall, Gluten Free, Snack

Maple Butter

Looking for a new treat to spread on your morning toast? Want a wicked spoonful to stir into your cup of coffee? What if I told you there was a way to make maple syrup so thick that it wouldn't run off your waffles and pancakes? Well friends, the wait is over. With little more than some basic chemistry knowledge you'll be able to work magic in the kitchen with a bottle of maple syrup. Get ready, because this is your new addiction.


  • 1 quart Pure Maple Syrup
  • 1/4 teaspoon Sea Salt


  1. Pour the syrup and salt into a medium saucepan (something with fairly high sides) and set it over medium-high heat.
  2. Bring the syrup to boil and cook it without stirring until it reaches 235 degrees on a candy thermometer. This will take about 15-20 minutes.
  3. As the syrup is getting close to 235 degrees, set the bowl from your stand mixer inside a large stock pot and fill the negative space between the two with ice.
  4. When the syrup has reached 235 degrees turn off the heat and pour it into the bowl set in ice. Allow the syrup to cool to about 100 degrees. This will take another 15-20 minutes.
  5. When the syrup has cooled to roughly 100 degrees it's time to start stirring. You can do this by hand, but your arms will get very tired. I prefer to use my stand mixer on the lowest setting. Attach the bowl to your mixer and set it to low, and then walk away. Whether you do this by hand or by machine it will take about 35 minutes of constant stirring to coax the sugar molecules into tight cohabitation. On a microscopic level they're smashing against each other with each pass of the spoon or paddle and slowly they'll glom together. The syrup will become opaque and then much lighter in color. It's finished when the syrup is just slightly darker than a pair of good khaki pants. 
  6. Pour the maple butter into a container and keep it in your fridge. It will last indefinitely, but you'll use it quickly enough. Believe me.