Step 1

Pour the maple syrup into a saucepan and bring to a simmer. Continue heating until it reaches 110°C on a sugar thermometer.

Step 2

Pour into the bowl of your stand mixer, allow to cool to 37°C. Then slowly beat for about 30 minutes. As you work, it should become opaque and thicken. Keep working the syrup until it has the consistency of nut butter.

Step 3

Place in a warm, sterilised jar and seal.