Comment on How To Make Maple Cream by Elizabeth.
I made this last night and it came out with some dark, harder, crystallized chunks in it. It was veeeery thick / sticky / hard to stir. I thought my wooden spoon mught break, so I switched to a big metal serving spoon. It was toffee texture for the last 10 min and got lighter, but never got a creamy texture. I left it in the stirring bowl after the 30 min of stirring and when I came back, it was lighter, and did look more like maple cream, but it’s crumbly instead of creamy. Any idea what might have caused all this? Thank you 🙂
