A large pan or sink full of cold water. Directions for cream Fill pan partially with water and the thermometer. Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24 degrees F above the boiling point of the water, as noted earlier. This is not a place for children, as the boiling syrup is VERY hot, and can stick and burn. Remove from heat, and place immediately into a large pan or sink of very cold water to cool.
Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath. Remove from water bath and stir slowly with a wooden spoon until it looses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished.
Spoon into containers and keep refrigerated. Lick all the utensils and enjoy. Gallery Maple Cream. Credit: John Dolan. Recipe Summary test prep:. Cook's Notes Make sure the syrup hits degrees before being cooled again and beaten. All Reviews for Maple Cream. Reviews: Most Helpful. Back to Recipe Review this recipe. What did you think about this recipe? Did you make any changes or notes? Everything worked as it should until I got to the end of mixing.
I was mixing in a stand mixer and saw the syrup go from a translucent brown to an opaque tan. I think the mistake I made was not taking it out, because a minute or so later I heard the sound of the mixer motor change, and I had maple butter the consistency of play dough.
If I reheat this until it liquefies, and then go through the mixing process again, and stop the mixing sooner, will it work? I love maple, will deffinately try this. The issue is that you want to be able to control the process, but you could certainly try an electric mixer.
I made maple cream a couple of years ago, and it turned out great. But the recipe I used had quite a bit of butter in it, and I was looking for a recipe with little to no butter.
I liked the look of this recipe. But I forged ahead and proceeded to beat the syrup on medium high using my whisk attachment. After five minutes or so I could see the color lightening. And after another ten or so minutes, the mixture became less glossy and more matte. It also stiffened up a bit. So I poured it into my containers. A side note, the maple cream I made with this recipe was very smooth, creamy, and not sugary. I had bought a jar of a well known maple cream company last winter, and was disappointed to find that it was quite grainy.
So I guess I will be making my own from now on. OMG We have made this forever. As a little girl my grandparents made maple syrup, candy and spread. They sold maple syrup. They also used Ms. We used maple syrup in place of many items. I do remember making it with my mom! The higher you are, the less heat is needed to make water boil, so it might boil at degrees. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook.
You also need to adjust the end temperature by the difference between where your water boils and the temperature you are trying to reach. If your water boils at , and the recipe says cook until you reach , you have just over cooked your product.
Instead of , you need to drop your final temperature by 23 degrees. Could you use this to make a cream filling in a cake? What would you add — heavy whipping cream, powdered sugar or maybe cream cheese? Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits! You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website. Jump to Recipe Print Recipe.
Course Breakfast. Cuisine American. Total Time 30 minutes. Author Sue Moran. Cook Mode Prevent your screen from going dark.
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