An option would be to boil the pure maple syrup …

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Comment on How To Make Maple Cream by Chantal.

An option would be to boil the pure maple syrup to a little less that 234°F (maybe 233°F) next time and it should be thinner after it’s been hand stirred. If your maple cream is thick but still mixable in the jar you could add a touch of maple syrup and mix it in to make it thinner. Just note that I’ve never tried doing so.

Chantal Also Commented

How To Make Maple Cream
Hi Dana! Yay! I’m so happy you made your own maple cream! Thank you for your comment and rating!


How To Make Maple Cream
Hi Lauren! Sadly I don’t have experience with high altitude cooking/baking. Did your maple cream turn into a more solid sugar or fudge?


How To Make Maple Cream
Hi! Once ready, store the pure maple cream in the fridge as it could separate quicker if left at room temperature. It could still separate a bit once in the fridge but when ready to enjoy some, simply mix it up a bit in the jar. The separation doesn’t always happened. It depends on the consistency of the maple cream. Some batches turn out thinner and some very thick. The end product varies due to consistency of maple syrup, how long the syrup boiled (did it reach the correct temperature), did it cool long enough, how long it was hand mixed, etc. If unopened, the maple cream if stored in the fridge will keep for months. Once opened, it should be fine for a couple of months as long as clean utensils (no bread crumbs, etc.) are used to scoop out the cream. Maple cream is so delicious that once the jar is opened, it usually disappears pretty quickly because it’s so good! If you’re making some as Christmas gifts, try a test batch first. That way you’ll get practice 😉


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