Description
Making a larger batch of homemade maple cream with a stand mixer is easy. Having a large stainless pot to boil the maple syrup and a candy thermometer is crucial for the success of this recipe. Enjoy maple cream on toast, a warm drink, ice cream, pancakes, maple frosting or whatever you like.
Special Equipment:
- Large 5L (or larger) stainless steel pot
- Large stainless steel mixing bowl
- Digital candy thermometer with clip
- Stand mixer with stainless steel bowl (see Notes)
- Snow or ice cubes
- 6-8 small glass jars with lids
Other nice-to-have tools:
- Wooden spoon
- Silicon spatula
- Funnel (wide mouth)
Instructions
Before you start, watch this short how-to video.
Step 1
In a large stainless steel 5L pot (or larger), bring the 8 cups of pure grade A maple syrup to a gentle boil on medium to low heat. Once boiling, lower the heat as you don’t want the boiling maple syrup to overflow. Have your candy thermometer handy and turn off the heat when the syrup reaches 234°F (235°F for a thicker consistency).
Step 2
Place your stainless steel stand mixer bowl on top of the large stainless steel bowl with snow or ice cubes, and with oven mitts, carefully transfer the boiled maple syrup into the mixer bowl.
Step 3
Let the syrup cool for 30 minutes, until the snow is melted or the syrup reaches 90°F.
Step 4
Attach the stand mixer bowl to the stand mixer, insert the flat paddle attachment and mix on low for 30 minutes.
Step 5
Transfer the beautiful maple cream to small glass jars with lids. To keep things tidy, use a wide-mouth funnel to help with the process.
Notes
STORAGE: Store in the refrigerator. TIP: If the maple cream separates, mix it up before using.
Smaller batch hand-stirred recipe instructions and how-to video
WARNING/CAUTION: Don’t pour boiling maple syrup into a glass or plastic mixer bowl. Cool your syrup in a separate stainless steel pot or bowl first, then transfer it to your mixer bowl.
The instructions for boiling more than 8 cups of maple syrup are similar, but a bigger stainless steel pot, larger than 5L, if necessary; otherwise, the boiling syrup will overflow.
The cans of maple syrup used for this recipe were not precisely 540ml.
Each can cost $9.99 CAN.
You can find pure maple syrup at most grocery stores or Amazon.
For this recipe: 1x 1.89 L, 2x 946ml jugs or 4x 540ml cans) pure maple syrup, grade A
You can use light or dark maple syrup, but a lighter and thinner pure real maple syrup may need to boil for longer to reach 234°F.
While the syrup is boiling, keep your stainless steel bowls in the fridge, freezer or outside to keep them cold.
It took my larger batch 1 hour and 20 minutes to reach 234°F. The total boiling time will vary depending on the heat of your stovetop and maple syrup used.