Maple Butter - unsalted butter

Method

• Cut the butter into 1-inch pieces and place the pieces in the work bowl of a mixer fitted with the paddle attachment.
• Add the maple syrup.
• Starting on slow speed, beat until the butter and syrup start to incorporate.
• Turn up the speed to high and beat for 1 to 2 minutes, or until the mixture softens.
• The outside of the mixing bowl should feel cool.
• If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
• When all the ingredients are well mixed, use a spatula to scrape the butter onto a large sheet of parchment paper or wax paper.
• Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
• Chill for at least several hours.
• The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
• When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
• Alternatively, simply put it into a ramekin and place it on the table.
• Add 1/2 cup toasted, finely chopped walnuts after the syrup is incorporated.
• You also may want to try Maple Pecan or Maple Almond butters.