Maple Cream Recipe (Maple Butter)
Thick and spreadable maple cream - made with only maple syrup!
Servings: 32 tablespoons
Ingredients
- 720 ml (3 cups) Maple Syrup
Instructions
- Pour the maple syrup into a saucepan over medium heat. Do not stir it, let it boil until it comes to a temperature of 235°F / 113°C.
- Remove from the heat and immediately pour the syrup into a mixing bowl submerged in an ice bath - this will help the syrup to 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 cools to 90°F / 32°C, start stirring with a wooden spoon. The maple syrup should be thick like taffy. Stir slowly and steadily - this process usually takes about 30 minutes of stirring, but it could take longer. (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. Once it is a pale 'latte' color, watch closely for it to go from shiny to matte, it will look a bit 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.
Notes
Make sure to use pure maple syrup. Also, the lighter-colored syrups give the best results in my experience.
If your maple cream doesn't thicken or crystallizes too much, see the 'troubleshooting' section in the blog post above for how to fix it.