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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.

Add the butter to the syrup in the saucepan. This helps to prevent the syrup from boiling over.

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.

Continue boiling the syrup until the candy thermometer reaches 235°F. This is the soft ball stage for candy making.

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.

Allow the syrup to cool in the ice bath, without stirring, until its temperature drops to 100°F.

Once cooled to 100°F, transfer the syrup into the bowl of a stand mixer fitted with the whisk attachment.

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.

Once the maple cream reaches the desired texture, transfer it to a clean jar or another airtight container. Label the container 'Maple Cream'.

The finished maple cream is ready to be enjoyed as a spread on toast, pancakes, waffles, or incorporated into other desserts.


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.

Add the butter to the syrup in the saucepan. This helps to prevent the syrup from boiling over.

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.

Continue boiling the syrup until the candy thermometer reaches 235°F. This is the soft ball stage for candy making.

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.

Allow the syrup to cool in the ice bath, without stirring, until its temperature drops to 100°F.

Once cooled to 100°F, transfer the syrup into the bowl of a stand mixer fitted with the whisk attachment.

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.

Once the maple cream reaches the desired texture, transfer it to a clean jar or another airtight container. Label the container 'Maple Cream'.

The finished maple cream is ready to be enjoyed as a spread on toast, pancakes, waffles, or incorporated into other desserts.
