1 1/2 cups (375 ml) maple syrup

2 tablespoons (30 ml) corn syrup

In a large saucepan over medium-high heat, bring the 2 syrups to a boil and cook until a candy thermometer reaches 111°C (232°F), about 15 minutes.

Place the saucepan in a basin of cold water. Let cool, without stirring, until the thermometer reads 20°C (70°F), 20 to 30 minutes.

Remove the saucepan from the water. Using an electric mixer, beat until creamy, 2 to 3 minutes. Cover and refrigerate for 2 hours. Store refrigerated for up to 3 weeks.

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