Comment on How To Make Maple Cream by Loreen Miner.
So I tried it in my Kitchen Aid, and it worked great! I brought it to 232 degrees, cooled it till 95 degrees. It was like VERY THICK corn syrup! I whipped it with the paddle attachment and in about 15 minutes, it looked like it was suppose to be. I left it going for another 8 minutes and then poured it in my jars. After a few minutes, it became a a soft “hard” solid. So, maybe next time I will stop after 15 mins. of mixing.
