Maple Brown Sugar Butter.

Thanksgiving is over. But holiday season is just beginning. I went rouge Thanksgiving day. I know, I live on the edge. And by went rouge I mean, I decided to make deserts ON THE FLY for Thanksgiving. I know. Crazy. Insane.

Since it was a causal thanksgiving with friends, I said WHATEVER! (Yes. Not as a figure of speech. I screamed it. Moe the westiepoo did not appreciate it). I made (and following precisely the recipe) of Alison Roman’s Salted Chocolate Chunk Shortbread cookie recipe. Or as the internet calls it “The Cookies” You can watch the video here:

And when you watch the video, you will see how she creams the HELL out of the butter. Which made me go all experimental (after I made “The cookies”. I did not go rogue because I was bored *gasp* (mind you Thanksgiving day) and made this butter.

I used this butter for some homemade bread (made the day before). This butter is silky smooth, with a great nutty flavor and sweet, but not too sweet since some of that sweet comes from the maple. Also, if you can get local maple, its better. (Non of that processed maple sugar. I’m looking at you delicious Aunt Jemima).

Goes perfectly with say… pan de maíz.


  • 2 sticks of cold unsalted butter
  • 3/4 teaspoons of kosher salt (if you are using Morton’s kosher, use 2/3 teaspoons)
  • 1/2 cup of dark or light brown sugar.
  • 1/4 cup of maple syrup. (Local is best)
  • Flaky salt (to top it at the end; optional)

How to:

  • In an electric stand mixer with the paddle attachment, add the butter and brown sugar. Beat the LIFE out of it (around 10 minutes) yes. 10 minutes.
  • Around the 5 minute mark, stop the mixer and scrape the sides and bottom well. Add the maple syrup.
  • Beat for the mixture for 5-6 more minutes.
  • Place the butter mixture (room temperature) in a bowl. Top with flaky salt and/or some more brown sugar.

You can keep at room temperature for a week or in the fridge for up to a month. Trust me, it wont last that long!

On Cornbread
On Pumpkin Bread!

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