Normally maple butter is maple syrup that has been crystallised by heating it up to 116° celsius and cooling it down. In my version we combine it with whipped vegan butter, for an even more melt-on-your-tongue deliciousness. This recipe is more technique than anything but once you see how easy it is, this is all you will ever want on your pancakes again.
ingredients:
one part maple syrup
two parts vegan butter
step 1:
combine both ingredients in a pan and melt over a low heat on a hob.
step 2:
let simmer until the butter has melted and let reduce until about one-third of the syrup has evaporated (about 30 minutes).
step 3:
fill up your sink with cold water. pour the hot syrup into a mixing bowl and put this bowl into the sink, making sure no water pours into the bowl.
step 4: (it helps if you have a food thermometer for this part)
whisk your mixture slowly, cooling it down and refreshing the water around the bowl if it gets too warm.
step 5:
when your mixture gets around 20° celsius, whisk it more intensely, and you will notice that it starts to go from clear to milky, until it has completely cooled down and looks like mocca coloured butter. you can eat it right away or store it in the fridge but make sure to let it get back to room temperature before you eat it. keep for one month. I use it as a filling for my pecan pie, croissant filling or put it on toasted brioche. enjoy!