Maple Butter

Preparation info

  • Difficulty

    Easy

  • Makes

    1 cup

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This maple butter is great spread on muffins, toast, and, of course, pancakes. If maple syrup is not your thing, you can substitute honey, molasses, or golden cane syrup.

Ingredients

  • ½ cup (120 ml) pure maple syrup
  • 1 cup (225 g) unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • ½ teaspoon pure vanilla extract

Method

In a small saucepan, bring the maple syrup to a boil over high heat. Cook until it is reduced by half, about 5 minutes. Let cool slightly.

In a medium bowl, combine the syrup, butter, salt, and vanilla and mix until combined. Cover tightly and refrigerate for at least 1 hour, or up to 24 hours to allow the flavors to meld. Remove from the refrigerator 30 minutes before serving. The butter will keep, tightly covered in the refrigerator, for up to 5 days, and in the freezer for up to 1 month.