What is Maple Cream you ask? It is pure maple syrup that has been transformed into a thick and creamy spread with a maple flavor like no other! It is a process of heat and elbow grease that turns the syrup into this amazing Maple Cream that can be spread onto toast, bagels, biscuits, peanut butter sandwich, waffles…. well you get the picture. I may even try it in my coffee! I have never tasted anything maple that was this delicious! Not only is the taste amazing but it will last for at least two months in the refrigerator if you don’t eat it before that!
Source: Cook’s Kitchen Hacks Book
Ingredients – Yes that’s it!
Place a medium bowl into a larger container that is filled with ice.
In a medium saucepan over medium heat,
pour in the maple syrup and butter (butter keeps the syrup from boiling over).
Cook, without stirring, until the mixture boils.
Continue to cook until the mixture gets exactly 235 degrees, no more and no less.
This should take about 16-20 minutes.
Make sure you have an accurate thermometer or this will not turn out.
Once it is 235 degrees, immediately remove it from
the heat and pour it into the iced bowl.
Let it sit in the iced bowl, without stirring, until it reaches 100 degrees.
This should take about 15 minutes.
Remove the bowl from the ice and start stirring continuously for 30 minutes.
My husband and I took turns stirring in 5 minute shifts.
It will look like this after 15 minutes of stirring but keep stirring.
Do not stop stirring until the 30 minutes are up.
Immediately and quickly pour into a jar with
a tight fitting lid, I used two 8 oz Mason jars.
It will start to set up right away.
Once completely set up you can take a knife and spread
it onto whatever you want or eat it right off a spoon!
Maple Cream can be stored in the refrigerator for at least 2 months.
- 3 cups pure light maple syrup
- 1/4 tsp butter
- Place a medium bowl into a larger container that is filled with ice.
- In a medium saucepan over medium heat, cook the maple syrup and butter. The butter keeps the syrup from boiling over.
- Cook without stirring until the mixture starts to boil. Continue to boil until the temperature of the syrup is exactly 235 degrees. This should take about 16-20 minutes. (Make sure your thermometer is accurate or this may not turn out. If yours ends up too hard you can roll it into small balls and roll into nuts, coconut etc. and use it as candy instead.)
- Once it is 235 degrees immediately remove from the heat and pour into the iced bowl. Leave it there, without stirring, until the mixture is 100 degrees. This should take about 15 minutes.
- Remove from the ice and start stirring with a wooden spoon immediately and don’t stop for 30 minutes. Find a helper and stir in 5 minute shifts to make it easier on your hands.
- Immediately pour into a jar with a tight fitting lid. I used two 8 oz Mason jars.
- This will store in the refrigerator for at least 2 months.
- Use to spread on waffles, pancakes, toast, with peanut butter, biscuits, in your coffee….etc.