1 Ingredient Maple Butter

1 Ingredient Maple Butter is made from 100% Grade A Maple Syrup. This sweet and sticky spread is also referred to as maple cream.

Maple syrup is my winter flavour. I can’t resist that brown sugar, caramel, smoky taste. Maple butter is even more intense, delicious! A little spoon full of creamy maple butter spread on toast, dolloped on pancakes and waffles, or stirred through porridge is heavenly.

Maple butter is made from 100% grade A maple syrup, making it suitable for vegans and vegetarians. It’s also gluten free.

My favourite way to enjoy maple butter is dolloped on top of challah French toast topped with warm berry compote. The maple butter slowly melts and floods the tart berry compote with its burnt caramel sweetie goodness. It’s our special weekend breakfast treat. See my simple frozen berry compote recipe below.

Maple Butter Addiction

My addiction started a few years ago in the middle aisle of Aldi. I bought a jar that stayed in the cupboard until it nearly went out of date. I opened it just to try it, I was hooked from the first spoonful.

After my little jar ran out I searched everywhere for it. Every Christmas I would search the middle aisle, it never appeared again. I eventually found it online, but with delivery it was £10 a jar- a very expensive addiction!

When searching online I saw that you could make it, but I thought it would be too complicated. I bought a £3.99 jar of maple syrup and decided it was worth a try. Turns out it’s ridiculously easy and just as gorgeous as I remember.

How To Make Maple Butter

All you need is a 250ml jar of pure grade A maple syrup, a large pan, and a food grade thermometer. You simply boil the maple syrup until it reaches 112C. Carefully transfer the pan to a large bowl or sink filled with ice water to cool the syrup quickly to 52C. You then stir for 30 minutes until it resembles a creamy caramel and transfer to a jar. It really is that simple! Hot maple syrup can cause serious burns so please take care.

Homemade maple butter is a unique addition to Christmas hampers. Make a few jars and gift this Christmas. I’m sure your friends and family won’t have tried it before, and I promise they will love it.

How To Make Berry Compote

Serves: 2

Cooking time: 5 minutes

200g frozen mixed berries

2 tbsp maple syrup

I use frozen berries for ease, but you can use a mix of fresh berries and reduce the cooking time. Mix the frozen berries with the maple syrup in a small saucepan. Place over a low heat. Stir occasionally until the berries have softened and are hot. Spoon over your French toast and top with maple butter.

1 Ingredient Maple Butter

Print Recipe

1 Ingredient Maple Butter

1 Ingredient Maple Butter is made from 100% grade A maple syrup. This sweet and sticky spread is also referred to as maple cream.

Prep Time10 minutes mins

Cook Time30 minutes mins

Mixing Time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Afternoon Tea, Breakfast, Brunch, Dessert

Cuisine: American, Canadian

Keyword: breakfast, brunch, butter, gluten free, spread, vegan, vegetarian

Servings: 30 tsp

Calories: 30kcal

Cost: £4

Equipment

• 1 large pan
• 1 Food grade thermometer
• 1 Silicone or plastic spoon/spatular

Ingredients

• 250 ml 100% pure grade A maple syrup

Instructions

• Fill the sink (or a large bowl) with ice and water. Just enough to submerge the bottom half of the pan
• Pour maple syrup into the pan and place over a medium-low heat
  
• Allow the syrup to heat up and bubble away (without stirring) until it reaches 112c on the thermometer. Be careful it’s very hot!
  
• Submerge the bottom of the pan into the ice cold water and carefully swirl the pan to cool the syrup. Test the temperature frequently and as soon as it reaches 52c remove the pan from the water.
  
• Use a spoon or spatula to mix the syrup for around 30 minutes. You will see it transform from an amber liquid to a creamy caramel. Don’t go wild with stirring, you’ll soon get fatigued! You aren’t whisking air into the syrup, you are stirring it to change the structure of the sugar!
  
• Store in a sterilised jar in a cool dark place and keep in the fridge when opened. 

Notes

Nutritional value and costs are estimate to give a rough guide. 

Hot maple syrup can cause serious burns. Prepare your equipment, clear your work space, and minimise distractions to avoid serious injury. Wearing gloves and long sleeves will provide protection.

Please tag me in any photos you post on social media @TheDelectableGarden 

Please help me grow my blog by sharing this post on social media

Tag and Share

Please tag me if you make any of my recipes @TheDelectableGarden on insta or @TDG.co.uk on Facebook. I love to see your photos and hear what you think!

I love sharing recipes with you. Please share my recipes with your friends and family to help me spread and grow my blog! Please feel free to reach out on social media with any questions.

More Maple

Have you seen my previous post? Homemade Elderberry Jam, a sweet and floral seasonal jam made from ripe Elderberries.

Want more maple syrup recipes? Try my Maple and Pecan Granola, or my Sticky Maple Cinnamon Rolls

Enjoy

Lee 🍁