If you’ve never had real maple butter, you are missing out on one of the greatest culinary secrets of the sugar bush.
Whenever we do tastings or attend markets, maple butter is the product that stops people in their tracks. They taste it, their eyes go wide, and they immediately ask: "Is there dairy in this? Is there actual butter?"
The answer is no. There is no dairy, no added fat, and no artificial thickeners. There is exactly one ingredient in our maple butter: 100% pure organic maple syrup.
So how does a thin, pourable syrup turn into a thick, creamy, spreadable butter? And more importantly, what should you do with it once you have a jar? Let’s break it down.
What is Maple Butter?
Maple butter (sometimes called maple cream) is a marvel of temperature and timing.
To make it, we take our premium Beaver Valley Maple Syrup and heat it to exactly 235°F (about 23 degrees above the boiling point of water). At this temperature, the water evaporates, and the sugars become highly concentrated.
Then, we cool it down very quickly to about 100°F. Once it hits that precise temperature, we stir it continuously. This rapid stirring forces the maple sugars to crystallize. But because of the rapid cooling and constant movement, the crystals that form are microscopic—so small that your tongue can't detect them.
The result is a smooth, velvety, spreadable cream that has the texture of soft butter, but tastes entirely of pure maple.
When to Use Maple Syrup
Maple syrup is your liquid sweetener. It’s perfect for situations where you want the maple flavour to soak in, dissolve, or act as a glaze.
Best uses for Maple Syrup:
- Pouring: Over pancakes, waffles, and French toast.
- Glazing: Brushed over salmon, roasted carrots, or pork chops.
- Baking: As a 1:1 substitute for liquid sweeteners like honey or agave, or adapted to replace white sugar.
- Mixology: Shaken into cocktails (like a Maple Old Fashioned) or stirred into your morning coffee.
When to Use Maple Butter
Maple butter is your spread. Because it holds its shape, it’s perfect for situations where you want the maple flavour to sit on top of something, rather than soaking into it. It provides an intense, concentrated burst of maple flavour.
Best uses for Maple Butter:
- The Classic: Spread thick on warm toast, English muffins, or a fresh croissant.
- The Upgrade: Melted slightly and poured over vanilla bean ice cream.
- The Baker's Secret: Used as a filling between cake layers, or swirled into buttercream frosting.
- The Charcuterie Board: Served alongside sharp cheddar, brie, or blue cheese with crisp crackers. (Trust us on this one—the sweet/salty combination is incredible).
- The Spoon: Eaten straight out of the jar. We won't judge. We do it too.
How to Store It
Because maple butter is just crystallized syrup, it can separate over time (a thin layer of dark syrup might pool at the top). This is completely natural! Just give it a good stir.
To keep the texture perfect, store your maple butter in the refrigerator after opening. It will firm up slightly in the fridge, so if you prefer it softer, just leave it on the counter for ten minutes before spreading.
Ready to try it? You can find our Beaver Valley Maple Butter in our online shop. Warning: one jar is rarely enough.