Description
With a good quality pure maple syrup, candy thermometer, saucepot and a wooden spoon, you can make naturally sweet maple cream! Also known as maple spread or butter. One of the best tips I can give you is never to make maple cream when you’re in a rush!
It takes time to boil the syrup and then cool it to the right temperature before you start the 30-minute stirring process. With some patience, you will transform this 1-ingredient recipe into a beautiful maple cream. If you’re vegan, this is an excellent honey alternative.
CAUTION: Boiling syrup is extremely hot!
Ingredients
– 2 cups pure maple syrup
Tools
a) 1 medium to large pot (8-in)(to boil syrup)*
b) 1 medium pot (7.5-in) or stainless steel bowl (to mix)
c) 1 large pot (9.5-in) or large stainless steel bowl (for ice bath)
d) Candy thermometer
e) Wooden spoon
f) Ice cubes
g) Glass jar(s) with lid
Instructions
Before you begin, please watch the How-To Video.
Step 1
Place the medium pot (b) for cooling down and mixing the boiled syrup into the freezer. This pot can be smaller than the one to boil your syrup. Prepare a saucepot or stainless steel bowl to use as an ice bath. Add a generous amount of ice cubes to the bottom and keep it in the fridge until you’re ready for it. Getting those saucepots prepared before you start is key.
Step 2
Attached your candy thermometer to a medium to large saucepot*. On low to medium heat, bring 2 cups of pure maple syrup to a gentle boil. Do not stir the syrup while it’s boiling. Keep an eye on your boiling syrup at all times, don’t walk away. If your syrup boils too close to the edge, reduce your heat to prevent overflowing. Once the syrup reaches 234° F (some wait until 235° F, but that makes it thicker), remove it from the heat.
Step 3
Immediately transfer the boiled syrup to the medium pot (b) placed overtop the larger pot (c) with the ice cubes. Be very careful hot maple syrup can burn you! Cooldown the maple syrup to about 95° F. Once cooled, get your arm ready, find a partner and take turns stirring and stirring some more. The process takes about 30 minutes to transform the syrup into a gorgeous golden, thickened maple cream.
Step 4
As soon as the cream is ready, transfer it to a glass jar with a lid. Store the cream in the refrigerator. Enjoy!
Notes
*Make sure your pot is large enough to prevent overflowing. An 8-inch pot should do the trick.