Cook the maple syrup in a small saucepan over medium heat for about 5 minutes. Take the pot off the heat, cut the butter into cubes and melt in the syrup. Place the saucepan in a large bowl with cold water, beat the maple butter with the hand mixer in 5-8 minutes until thick and creamy. Pour into a clean container, close it and store in the refrigerator. Shelf life: 2 weeks
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