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.
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.
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