Instructions

Below you will find instructions for making maple cream with and without a stand mixer. Warning: The syrup is heated to the point that it will burn your skin if you come in contact with it. Use caution and keep children and pets away from the area while preparing.

Instructions (without stand mixer):

1. Place the large bowl and one of the medium pots in the freezer.
2. Attach the candy thermometer to the medium size saucepan. Pour two cups of pure maple syrup into the pot and bring to a simmer over low-medium heat. Do not stir the syrup.
3. Once the syrup reaches 200° F you will want to prepare the bowls for cooling the syrup.
4. Remove the large bowl from the freezer and add a generous amount of ice to the bottom of the bowl. Place the second pot that’s in the freezer over the ice in the bowl.
5. Boil the syrup until it reaches 235° F. At this point you will remove the pot from the heat and carefully pour the very hot syrup into the cool pot in the ice bath.
6. Place the thermometer back in the syrup and wait for the syrup to cool to 100° F. Use a wooden spoon to mix the syrup as it cools.
7. Once the temperature of the syrup is between 90-100° F, you will want to start vigorously stirring the maple syrup.
8. Mix for 20-30 minutes, or until the maple cream has a caramel color and begins to stiffen into a spreadable cream.

Stand Mixer Instructions:

1. Place the stand mixer bowl and large bowl in the freezer.
2. Attach the candy thermometer to the medium size saucepan.
3. Pour two cups of maple syrup into the pot and bring to a simmer over low-medium heat. Do not stir the syrup.
4. Once the syrup reaches 200° F you will want to prepare the bowls for cooling the syrup.
5. Remove the large bowl from the freezer and add a generous amount of ice to the bottom of the bowl. Place the stand mixer bowl that’s in the freezer into the ice bath bowl.
6. Boil the syrup until it reaches 235° F. At this point you will remove the pot from the heat and carefully pour the very hot syrup into the cool  stand mixer bowl in the ice bath.
7. Place the thermometer back in the syrup and wait for the syrup to cool to 100° F. Use a wooden spoon to mix the syrup as it cools.
8. Once the temperature of the syrup is between 90-100° F remove the bowl from the ice bath and place the mixing bowl into the stand mixer with the paddle attachment. Mix on the lowest setting for 10-15, or until the maple cream has a caramel color and begins to stiffen into a spreadable cream. You may place cold packs around the bowl to help the bowl to stay cold while the maple cream forms.

Storage:

Pour the maple cream into storage container or mason jars and store in the refrigerator.