Maple Cream
Maple Cream
Ingredients
For the Maple Cream
- 2 cups high-quality maple syrup
- 1 teaspoon butter
Instructions
- 1
Pour the maple syrup into a heavy-bottomed saucepan. Insert a candy thermometer into the syrup, ensuring the tip does not touch the bottom of the pan.
⏱️ 2 min
- 2
Add the butter to the syrup in the saucepan. This helps to prevent the syrup from boiling over.
⏱️ 1 min
- 3
Place the saucepan over medium-high heat and bring the maple syrup to a rolling boil. It is crucial to resist stirring the syrup during this boiling phase to prevent premature crystallization.
⏱️ 2 min
- 4
Continue boiling the syrup until the candy thermometer reaches 235°F. This is the soft ball stage for candy making.
⏱️ 10 min•🌡️ 235
- 5
Once the syrup reaches 235°F, immediately remove the pot from the heat. Carefully place the hot pot into a larger bowl filled with ice and a little water (an ice bath) to rapidly cool the syrup.
⏱️ 2 min
- 6
Allow the syrup to cool in the ice bath, without stirring, until its temperature drops to 100°F.
⏱️ 8 min•🌡️ 100
- 7
Once cooled to 100°F, transfer the syrup into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 1 min
- 8
Begin whipping the syrup on a medium-high speed. Continue whipping until the syrup thickens, lightens in color, and transforms into a creamy, silky, smooth, and spreadable consistency. This process can take anywhere from 5 to 10 minutes as the syrup crystallizes and aerates.
⏱️ 10 min
- 9
Once the maple cream reaches the desired texture, transfer it to a clean jar or another airtight container. Label the container 'Maple Cream'.
⏱️ 1 min
- 10
The finished maple cream is ready to be enjoyed as a spread on toast, pancakes, waffles, or incorporated into other desserts.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Cream
Ingredients
For the Maple Cream
- 2 cups high-quality maple syrup
- 1 teaspoon butter
Instructions
- 1
Pour the maple syrup into a heavy-bottomed saucepan. Insert a candy thermometer into the syrup, ensuring the tip does not touch the bottom of the pan.
⏱️ 2 min - 2
Add the butter to the syrup in the saucepan. This helps to prevent the syrup from boiling over.
⏱️ 1 min - 3
Place the saucepan over medium-high heat and bring the maple syrup to a rolling boil. It is crucial to resist stirring the syrup during this boiling phase to prevent premature crystallization.
⏱️ 2 min - 4
Continue boiling the syrup until the candy thermometer reaches 235°F. This is the soft ball stage for candy making.
⏱️ 10 min•🌡️ 235 - 5
Once the syrup reaches 235°F, immediately remove the pot from the heat. Carefully place the hot pot into a larger bowl filled with ice and a little water (an ice bath) to rapidly cool the syrup.
⏱️ 2 min - 6
Allow the syrup to cool in the ice bath, without stirring, until its temperature drops to 100°F.
⏱️ 8 min•🌡️ 100 - 7
Once cooled to 100°F, transfer the syrup into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 1 min - 8
Begin whipping the syrup on a medium-high speed. Continue whipping until the syrup thickens, lightens in color, and transforms into a creamy, silky, smooth, and spreadable consistency. This process can take anywhere from 5 to 10 minutes as the syrup crystallizes and aerates.
⏱️ 10 min - 9
Once the maple cream reaches the desired texture, transfer it to a clean jar or another airtight container. Label the container 'Maple Cream'.
⏱️ 1 min - 10
The finished maple cream is ready to be enjoyed as a spread on toast, pancakes, waffles, or incorporated into other desserts.
⏱️ 1 min