1-First, start by greasing the bottom and sides of a loaf pan with butter and lining it with parchment paper, leaving overhang on the long sides for easy removal later.

2-In a large saucepan that’s at least 4 quarts, bring the 2-1/4 cups of pure maple syrup to a boil over medium heat and simmer for 5 minutes, keeping a close eye to avoid any boil-over.

3-Once that’s done, pour in the 1 cup of heavy cream without stirring, let it come back to a boil it might rise up, so stay watchful then simmer without stirring until it hits 236°F, which takes about 20 minutes.

4-At this point, remove the pan from the heat and add the 3 tablespoons of butter without stirring; just let it sit and cool for 8 minutes.

5-Now, grab an electric mixer and beat the mixture on medium speed for about 5 minutes until it thickens, lightens in color, loses its sheen, and starts to crystallize.

6-Quickly pour it into your prepared pan, spread it out to the edges, and pop it in the fridge for 2 to 3 hours until it’s fully set.

7-Finally, lift it out using the parchment overhang and cut it into 32 or 36 squares with a sharp knife.