Maple Cream ~ this one ingredient wonder will blow you away ~ imagine a creamy, whipped maple syrup that you can spread like butter on everything from toast and biscuits to pancakes, waffles, and French toast!
I love Minimal Mondays because I get to play in the kitchen. It’s gotten to the point where I really look forward to these posts because there’s no pressure, no huge load of dishes to wash afterwards, no complicated ingredients or instructions to keep straight. I’m free to dabble with something I’ve been curious about and I always come away from the day a little wiser, and with a simple new addition to my kitchen. I’m thrilled about this one. Maple is one of the iconic flavors of fall, but it’s a little bit hard to capture. This Maple Cream is pure unadulterated maple flavor in creamy buttery form.
Maple Cream, or Maple Butter, is basically spreadable maple syrup. Nothing else is added, (except a touch of butter to prevent the syrup from boiling over in the pan) and it has a creamy almost peanut butter like texture. The flavor is intense maple… sweet, but not cloying. I love maple and this is a revelation for me. I can spread it on scones, biscuits, toast, pancakes. It can be used as an icing for cake. I even spooned it into my coffee.
While this Maple Cream is certainly simple, just one ingredient, one pan, and no special equipment except for a thermometer, it does take some degree of finesse to pull off. It took me a couple of tries to get it right. My first batch turned into maple candy. But it wasn’t my fault, it was my thermometer’s. As it turned out, it was reading about 10 degrees off. When it comes to something as exacting as candy making or, in this case, maple cream making, 10 degrees counts. It’s the difference between a creamy spread and a solid candy. Both delicious, but entirely different animals.
So first off I recommend testing your thermometer. Place it in a pan of boiling water…it should read 212F. If it doesn’t, you need a new thermometer. I ended up using my instant read digital thermometer, which I find easier and more accurate than the clip on variety. The battery eventually wears out, but it’s worth it for dependability.
If you follow this blog you may know that I am an English muffin fanatic, and fyi, Thomas’ has just come out with a seasonal Pumpkin Spice variety…I slathered my Maple Cream on one hot out of the toaster and I’m enjoying it right now.
Ah, Mondays….
I love maple syrup and I love maple as a flavor for all kinds of recipes ~
- Maple Oat Nut Scones
- Maple Walnut Shortbread Cookies
- Maple Frosted Apple Blondies
- Maple Walnut Ice Cream
Maple Cream (or Maple Butter)
Equipment
- a clip on candy thermometer
Ingredients
- 2 cups grade A maple syrup
- 1/4 tsp butter
Instructions
- Put the syrup and the butter in a medium, high sided saucepan. Clip a reliable candy thermometer on the side of the pan, or have a digital thermometer ready.
- Prepare a bowl of ice to cool down the pan later. I just put some ice in my sink with a little water.
- Heat the syrup over medium heat until it reaches 235F. This will take in the range of 10 minutes. Do not stir, just let it boil. Be careful to catch the mixture just as it hits 235F. If you let it heat much higher you will wind up with maple candy.
- When the syrup has reached 235F, take it off the heat and set it in the ice or ice water to cool to about 100F. This doesn't take long, so be alert.
- Once the syrup has cooled, remove the pan from the ice and take a wooden spoon and start stirring.. You don't have to stir furiously, just stir briskly as if you were making cookie batter or something. Just keep steadily stirring the thick syrup and eventually it will start to lighten in color, and then it will magically thicken into a spreadable consistency, like peanut butter. This can take anywhere from 10 to 30 minutes, so don't get discouraged. Switch arms, pass it off to another stirrer, but keep at it. When the mixture has thickened, immediately pour it into a jar.
- Store the maple cream in the refrigerator, it will keep a long time, like maple syrup does.
- Makes 1 cup.
Notes
Nutrition
Thanks for pinning!
Hi, Sue! Sounds delicious. Does the syrup increase in volume as it cooks? Wondering how much this recipe will make… thanks!
It makes just two small pots, Adele, but remember that it’s extremely rich and a little goes a long way.
Hi. At what point do I stop beating the mixture – when it turns a creamy colour that I like, when its creamy and feels stiffer, or when it just turns creamy…? Does the grade of the syrup really matter that much? We prefer the darker maple syrup in our house, and also grade A is more expensive. Also, I’m often pressed for time – can I just use my mixer to beat this? Also of interest, I tried this last winter at a place in Quebec and they use pure warm maple syrup over snow and they also used what they called maple cream over the snow as well – just heated up and drizzled in lines then rolled up on a popsicle stick. Sooo yummy, but expensive. Can I assume that this recipie will do the same creamy snowcycles? Thanks!!
I would stop it just as it turns creamy Lisa, it will get too stiff otherwise. And as for the snowcicles, this will be too thick to drizzle, it’s more of a spreadable consistency, so I would stick with plain maple syrup.
I made this recipe and turns out great but I find it starts separating within the hour. Suggestions as to how to keep it from separating?
I haven’t tried this recipe yet but I will tell you that every jar of maple cream that I have purchased has separated,. It’s fine, just stir it alittle before using.
Have you any recipe for making anything using the cream
I think it’s mostly used as is, like a spread for toast, biscuits, scones, etc. But I’ll check into that!
I haven’t done this yet myself but I have a friend that used his homemade maple butter to make maple cookies and they were to die for! I’m not sure how he did it but I’m sure some digging on the internet would turn up a recipe
That sounds interesting!
It’s been 30 min and the mixture is still on the liquid side. I must have done something wrong. Can I reheat this and try again or perhaps continue stirring?
My guess is that your candy thermometer might be inaccurate, Jessica. I think you should be able to reheat it, but it’s important to know when the syrup reaches the correct temperatures. This type of recipe, which is a lot like candy making, is fussy that way.
Mine turned out more like caramel. I doubled the recipe. It’s yummy, but not spreadable lol don’t know what I did wrong
I think maybe you whipped it too long, Gina?
Awesome! Will give this a try for sure. Love your recipes, photos and articles! Cheers!
Pretty sure I did something wrong!!! Maybe I over-stirred it. Mine turned the right color but was a similar consistency to fudge. 🙁 I’ll try again! Have you ever tried to use the kitchen aid?
Unless you are making a huge amount I think the kitchenaid would be too large, Amanda.
This sounds fantastic Sue – I will give this a try!~
I love the consistency of this maple butter. Looking at it seems so heavenly. Thanks for this one, Sue! http://www.sugarshackvt.com/
Thanks Melissa!