Step 1

In a deep saucepan, boil the maple syrup with the oil, until it reaches about 235°F (112ºC) on medium–high heat. Monitor the temperature using a fast-reading digital probe thermometer (see notes).

Step 2

Immediately, transfer the boiled syrup to your stand mixer bowl, and drop the bowl into a big ice bath to cool the syrup down to about 60°F (15–16ºC). Then let the syrup warm back up to room temperature.

Step 3

With the paddle attachment, beat the syrup on low for a very, very long time (like 30 minutes even) until it turns opaque and the color of sesame butter (the texture on your tongue when you sample it will go from syrupy at the beginning of the process to very finely powdery).

Step 4

Quickly transfer the maple butter to a large jar and store in the fridge.

Step 5

If the maple butter separates at any point, just give it a good stir before using.