Maple Butter

Thanks to John Stockin of Lyonsville Sugarhouse in Accord, New York, for sharing his recipe. Spread this maple butter on scones or toast, stir into hot cereal, slather on pancakes, or just lick it off a spoon. Grade A medium works better in this recipe than darker syrups.

• 1/2 lb. unsalted butter, cut into chunks and frozen
• 1-1/2 cups grade A medium maple syrup
• 1/4 tsp. kosher salt

Test the accuracy of your candy thermometer by putting it in a small pot of boiling water. If it doesn’t read exactly 212°F, factor in the difference in the next step.

Set the frozen chunks of butter beside the stove. Put the syrup in a 3-quart or larger stainless-steel saucepan and rub the inside rim with a bit of butter to prevent boilovers. Boil the syrup over medium heat without stirring until a candy thermometer registers 234°F (or the recalculated temperature, if your thermometer is off), 8 to 10 min. once the syrup boils; tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Take the pot off the heat and add the butter and salt, stirring constantly with a wooden spoon until the butter melts completely. Pour the syrup into the bowl of a stand mixer. Beat with the paddle attachment on medium-high speed until it’s cool, lighter in color, and creamy, 5 to 10 min. Pour the maple butter into jars or plastic containers, seal, and refrigerate. It will thicken as it cools and might get a little grainy. It lasts in the fridge or freezer as long as plain butter.