Step 1

Put the maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip on candy thermometer. You'll need a pan tall enough to allow the maple syrup to foam up as it boils. The heavy bottom helps prevent scorching. Most good quality saucepans will work.

Step 2

Bring the syrup to a boil and boil until it reaches 225F - 230F, this is just under the softball stage.

Step 3

Remove from heat and add the butter, stirring until it melts. Then add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize.

Step 4

Pour into a heat safe jar and let cool before refrigerating. It will thicken as it cools, and will thicken further in the refrigerator. This recipe makes just over a cup.