Vegan Maple Butter


Things are not always as they seem. Never judge a book by its cover.

This butter looks and tastes creamy and indulgent. It is, in fact comprised of two, sole ingredients: Maple & Golden Syrup.

Perfect for cakes and vegetable glazes alike. See my Quince & Orange Blossom Cake Recipe for how.


355ml Maple Syrup

2 tbsp Golden Syrup


1. Add the maple & golden syrup to a large pan and bring to the boil over a medium high heat. Have a bowl of iced water ready.

2. Cook until the mixture reaches 112C on a sugar thermometer. As soon as the syrup reaches 112C, plunge the base of the pan into iced water to halt the cooking process. Cool to 20C, this will take 30-40 minutes.

3. When the syrup is cool enough, transfer to the bowl of a stand mixer and whip on high speed for 3-5 minutes or until you have a thick, creamy, spreadable consistency.

4. Store in jars in the fridge and allow to come to room temperature before using. This will keep for a couple of months.