Sort of like whipped honey, maple cream is a great addition to toast or crackers!
Instructions
- Heat maple syrup to 235 degrees without stirring.
- Adding butter will help keep syrup from boiling over.
- Remove from heat and place pan in ice bath. Do not stir!
- Let syrup cool to 60-100 degrees, do not stir while waiting. It should take about 15 minutes.
- Slowly stir with a wooden spoon. Syrup may crackle and feel like it is taking a long time to turn.
- Eventually the syrup will change its color and get thicker. Keep stirring.
- When syrup is the color of peanut butter and creamy, it is done.
- If you over stir and it gets too dry, add a little water and stir it in.
- Store in glass jar in the refrigerator. Preferably in the back where it is hard to reach.
- Should keep for months.
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