- 1 cup pure maple syrup, preferably grade-B organic
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.
SourceThe Martha Stewart Show, November 2010