This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.



Ingredient Checklist


Instructions Checklist
  • Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.

  • Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.

Reviews (1)

55 Ratings
  • 5 star values: 10
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1
Rating: 1 stars
I made this recipe and wasted a whole cup of maple syrup (and that ish is expensive) because i trusted martha and the recipe ended up not working now im angry and have to scrub burnt sugar out of a pot. Thanks obama