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Maple Butter

Maple butter: 

1 cup real maple syrup (grade B is best)
2 sticks cold, unsalted butter, cut into cubes

Heat the syrup over medium heat. 

Add the cold butter to the warm syrup by whisking in a few cubes at a time until the sauce is smooth and all of the butter is incorporated

Turn off the flame and keep the sauce in a warm place until ready to serve. It will keep for at least two  months in the refrigerator. Never boil the syrup. 

(Clinton Street Baking Co)
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