Whipped Maple Butter

5 from 1 vote

Forget cold-whipped shortcuts that turn grainy in the fridge. Nanny's 2-ingredient boiled method creates a rich, lasting maple spread that stays silky from the first scoop to the last.

Course Condiments

Cuisine American

Keyword Maple Butter Spread, Whipped Maple Butter

Prep Time 5

Cook Time 25

Whipping time 15

Total Time 45

Servings

Calories 105kcal

Author Shelby Law Ruttan

Equipment

Heavy Bottom Stainless Steel Pot
Candy thermometer
Electric hand mixer (with whisk attachment)

Ingredients

4 cups pure maple syrup
2 cups salted butter , melted (4 sticks)

Instructions

In a large heavy bottomed pot, over medium-high heat, bring maple syrup to a boil. Cook until candy thermometer reaches 238℉. Remove from heat and set on a hot pad away from the stove.
Using an electric hand mixer with whisk attachment, blend melted butter into hot syrup, whisking until fully incorporated and maple butter spread has cooled.
Store in an airtight container in the refrigerator up to 3 months.

Notes

Watch the boiling syrup closely! Once it starts boiling, it can bubble up over the pot fast. If it rises too high, lower the heat immediately. The temperature moves slowly at first, but it jumps quickly right at the end - so don't walk away. Reaching 238℉ usually takes about 15-25 minutes, so stay close to the stove and keep an eye on your candy thermometer.

Nutrition