Maple Cream
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.
Maple Cream
http://www.InDianesKitchen.com
Ingredients
- 3 cups pure light maple syrup
- 1/4 tsp butter
Directions
- 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.
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Categories: Condiment/Spread
Wow! That looks like heaven in a jar!
It definitely is! Thanks!
Wow – that’s like alchemy! I’d never heard of maple cream before.
I wish I could share the amazing taste! So delicious!
That’s an awesome idea! I love maple syrup too but it always slips away so I end up using it only for porridge or yogurt. This will definitely do the trick and I can’t wait to try this out!
You will not believe the taste. It is like no other maple taste I have ever tried! Thanks!
Awesome recipe! Thanks!
You’re welcome! Thanks!
Looks yummy
Thanks!
The chemistry of cooking is my favorite subject! This looks amazing💕
dtills I don’t like maple syrup! This was the most amazing maple flavor I have ever tasted!!! Thank you!
Oh, I am the opposite-I like any maple flavor😊
Wow, that looks good.
It is amazing! Thanks Matt!
Yum! what a genius idea!
Not mine…lol But it did turn out amazing! Thanks Angela!
Ooh cool! Thanks for sharing 😃
You’re welcome it has an amazing taste!
Is the temperature in Fahrenheit? Looks delicious!!!
Yes it is and thank you Petra!
This looks scrumptious.
Thanks it really is!
Diane, this looks so good, but it’s so not part of my new diet. Just you wait until I get my numbers under control and I mean low enough to indulge in goodness like this occasionally.
Aw thanks Miss Hammie! My hubby has to watch his numbers too and I made this for him…..bad wife! But he knows it will last for at least 2 months and will only eat it occasionally….I hope!..lol
Now that looks like something I could try in the thermomix. Not sure how I’d pack it in ice though… Pure maple syrup is expensive here in Oz, but if I come across any on special I’ll definitely try this. It looks really yummie.
It’s pretty expensive here too! We figured once turned into the Maple Cream it cost $7.50 per 8 oz and that is just the cost of the syrup to make it!
Do you think an oil will work in place of butter? I have a son with dairy allergies.
I had a blogger tell me they don’t use anything but syrup and it doesn’t boil over. The book I got this from actually called for oil but I used butter instead. Don’t put any in but just keep an eye on it.
Ugh. I think I have to get a candy thermometer now, don’t I?
Hahaha yes you do! I used my digital thermometer but it is shorter and it got pretty hot holding it to check the temperature but it worked!
I have meat thermometer. I really don’t wanna buy another gadget. Sigh. That is why I don’t make candy.
Looks so yum and simple!! 😀 I’m going to prepare it soon. Thanks for sharing
You’re welcome!
Looks yummy …texture feels like it will melt in mouth giving pleasure to the taste buds !
We tasted it from each stage of preparing, after cooking, hallway through stirring and at the end. Totally different texture from beginning to end!
Great recipe with beautiful illustrations ! Looks absolutely delicious !!
Thank you Megala!
I’m glad you posted this . I wanted to make some and was just going to wing it. I would have put way to much butter in it . Thanks for sharing.
Somebody commented and said they don’t add any butter or oil and it never boils over. I am going to just use the syrup next time. You’re welcome!
This looks delicious. I will have to see if my daughter wants to come over and help me, I don’t think I could stir for 30 minutes. I think it would be really good in coffee as well.
It wasn’t bad doing 5 minutes shifts and well worth the effort!
Thanks!
It looks like a lot of work but definitely worth the time and effort.
My husband and I took turns stirring. It is a long time stirring but well worth it. Thank you Bernadette. ❤️
You can make this stuff at home? Dangerous knowledge 😝
Haha Absolutely but have a partner to stir as your hand gets tired. My husband and I took turns every 5 minutes. Well worth the effort!
Thanks for the tip 🙂
I can’t wait to try this!
Enjoy Laura!
Would it be possible to stir with a mixer on low instead, since I am disabled and can’t stir like this needs? Just trying to think of what way I can alternatively do the necessary stirring. Thank you for sharing and, in advance, for any ideas!
I think it’s the slow stirring and gradual temperature change that causes it to transform into the cream. Stirring with a mixer may alter that but give it a try and let me know if it works. Sure beats all the hand stirring.