Maple Cream

What you need:

  • Pure maple syrup
  • 1/4 tsp heavy cream OR oil 

*Note: You will also need a candy thermometer and will need to prepare an ice bath in a large bowl.

Directions:

  1. Stir together syrup and cream in a heavy saucepan.
  2. Bring to a boil over medium heat - do not stir during this time.
  3. Heat the mixture to about 235*, as read by your candy thermometer without it touching the pan.
  4. Once 235* is reached, remove it from heat and pour into a mixer bowl. Then place your mixer bowl into the ice bath.
  5. Place both bowls in a cold location like your refrigerator. Cool to between 40* and 50*.
  6. Once cooled, place back at room temperature and allow it to come to room temperature.
  7. Once at room temperature, mix on low with a paddle attachment for about 30 minutes or until it is thick and creamy. Mine took about 40 minutes. You may have to go in 10 minute increments until you hit the right consistency. That's okay!
  8. Store in the refrigerator for up to 6 months.
  9. Note: It's normal for it to harden on top or for it to separate a little over time. Just give it a good stir and you're good to go!
Recipe from Reclaiming Provincial