In a small saucepan, whisk together the maple syrup and heavy cream until blended and warm. Add the butter.

Simmer for 5 minutes to allow water to evaporate.

Ladle out a small amount of the maple cream, whisk with the cornstarch and return to the saucepan, whisking until no streaks remain.

Mixture should thicken while on heat, but will thicken more as it cools.

For a perfectly smooth sauce, pour through a mesh sieve (in case of small cornstarch clumps). This step is optional.

Pour into a container and allow to cool.

Serve over your favorite ice cream, pancakes, waffles, biscuits or more.

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