Maple butter

Beurre d’érable

What it is

There is no dairy in it at all: maple butter is syrup boiled to around 112 °C, cooled without being touched, then beaten until the sugar crystallises so finely that the tongue reads it as cream. Those crystals are its entire structure, which is why warming a jar destroys it for good.

In the kitchen

Never warm it to soften it; work it with a spoon at room temperature instead, or it splits into syrup and grit and will not come back. Spread it on something cool — on hot toast it simply melts back to syrup.

Goes with

Pecan Walnut Apple Buckwheat groats Cream Dark chocolate

Same species

Maple sugar Maple syrup

Something wrong here, or missing? Tell us