To make our delicious McCutcheon's Maple Butter, we begin by boiling our Maple Syrup down even thicker so that it is reduced by an additional 50%. This thick toffee-like syrup is then chilled in a pan over ice water for a number of hours. We must be very careful when transferring and lifing the pan as any sudden bumps or knocks can cause unwanted crystal to form.
Then, the chilled and concentrated syrup is churned constantly and slowly for at least an hour until very fine crystals form and it reaches the desired buttery consistency. Timing and temperature are crucial.
Maple Butter is made entirely from the sap of Sugar Maple trees and must be kept refrigerated, even before opening, to maintain it's lovely, creamy consistency.