Friday, March 27, 2009

Maple Cream

Since I have never seen nor tasted maple cream, I am hoping this is the real thing. Making the maple cream was very simple and not as time consuming as I thought it would be...well at least in comparison to making the syrup. The taste is so incredible!


thermometer capable of reading at least 240 degrees
very DEEP cooking pot (I used the one from the turkey fryer)
4 cups (2 pints) maple syrup
ice water bath
strong wooden spoon or Kitchen Aid mixer

Place 4 cups water into the cooking pot. Bring to a boil and test the temperature. In my case, water was at a full boil at 210 degrees. Carefully pour out water and dry pot.

Pour the maple syrup into the pot. You may add a teaspoon of butter if you like to keep the syrup from boiling up too high. WATCHING AT ALL TIMES!!! Bring syrup to a boil. It will foam up considerably and you DO NOT want it to boil over! It will make a mess that will NEVER come off your stove.

Continue to watch the syrup boil, but do not stir, until it reaches 24 degrees above the point your water boiled. It took me about 13 minutes to get my syrup to 234 degrees (remember your temperature may vary).

Once syrup has reached 24 degrees above the boiling point of water. Carefully place the cooking pot into a sink of ice water. DO NOT DISTURB! Allow to cool, undisturbed, until it reaches 80 degrees. This took about 35 minutes.

Once cooled to 80 degrees, begin to stir. You will need a lot of muscle at this point and may even have to ask the husband, kids and neighbors to help. I poured my cooled mixture into the bowel of my Kitchen Aid mixer and turned on the lowest setting. I mixed for approximately 20 minutes until it reached the consistency of peanut butter.

Pour into 1/2 pint jars, screw on the lid and refrigerate.

Enjoy! This is absolutely heavenly on fresh, homemade biscuits.

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