Thick and spreadable maple cream - made with only maple syrup!
Prep Time1 hourhr
Total Time1 hourhr
Servings: 2cups
Calories: 869kcal
Ingredients
2cupsMaple Syrup
Instructions
Pour the maple syrup into a medium saucepan and heat over medium heat.
Heat, without stirring and monitor the temperature with a candy thermometer.
Let the maple syrup boil until it comes to a temperature of 235°F / 113°C
Remove from the heat and pour into whatever bowl you will be stirring in. Submerge the bowl in an ice bath to help the maple syrup cool down quickly.
Do not stir or agitate the cooling syrup in any way. Keep your thermometer in the syrup so you can monitor the temp without inserting it in and out.
Once the syrup is about 80°F / 26°C, start stirring with a wooden spoon or something similar. The maple syrup should be thick like maple taffy. Stir slowly and steadily - this process could take up to 30 minutes of stirring! (For info on how to use a stand mixer for this, read the post above).
As you stir, the maple syrup will thicken and lighten in color. Keep going until it is a pale 'latte' color.
Once it is pale enough, keep an eye on the maple cream, it will go from shiny to matte and will look a little like peanut butter. As soon as this happens, transfer it into a jar or airtight container that you intend to store it in. It will only be pourable for about 30 seconds so move quickly.
Your maple cream is ready! Store at room temperature or in the fridge.
Notes
Make sure to use pure maple syrup. Also, the lighter-colored syrups give the best results. If your maple cream doesn't thicken or crystalizes too much - see the 'troubleshooting' section in the blog post above for how to fix it.