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!
What can i do with a big hardened blob in the saucepan? Can it be reheated and turned into something else. Definately overcooked or something
Your maple syrup turned into candy, Rose, that’s because the temperature got too high. Be sure you’re using a reliable clip on thermometer and cook it just to the 235F stage.
Break it up a bit, add half cup of water, bring iy back to boil and try again.
Is a 1/4 tsp really right? Just doesn’t seem like very much for 2 cups of syrup. I’m about to try this on some home made syrup I did this year.
Yes, that’s correct Mike, the butter is just there to keep the foaming down.
Had a craving for something sweet, so I tried this. Worked pretty good I stirred for 20min thickened ok. I put in the fridge so I figured it will finish thickening overnight.
You may find it hardens in the fridge, Shannon. You might want to leave it at room temp.
Could I use a hand mixer instead?
I haven’t tried this with a hand mixer but keep in mind it doesn’t take too much vigorous mixing to transform the hot syrup.
Mine too came out like caramel. Not sure what I did. I stirred so long I have blisters. Lol. It lightened up somewhat, nowhere near as light as other maple creams and butters I’ve had or the one in your pictures, and immediately went to the caramel consistency and never changed into anything else. I checked my thermometer with boiling water before I made the recipe and babysat it every step of the way as far as cooking and cooking. It’s a delicious maple caramel but definitely not a maple cream or butter.
Hmmmm, it’s funny that you even checked your thermometer, because it does sound like it got cooked to a higher temp.
I tried this recipe in bigger quantities with and without adding butter. Just a tiny amount helps prevent the syrup from bubbling over but doesn’t affect the flavor or texture. I used the cream as icing for gingerbread cookies. Thanks for the recipe!
You’re so welcome, I love the idea of using it as an icing.
I LOVE this sooo much! I got searching for a recipe when I saw it sold at Trader Joes for $6 for a small jar of it. Not only is it more cost efficient making this at home but it tastes better since I like using dark syrup.
Quick question… what is the purpose of the small amount of butter used? (1/4 tsp butter) Does it work without it?
Thanks!
Tyler
I believe the butter helps prevent excess foaming as the maple syrup cooks, Tyler, and I would recommend it.
I already love it before trying! 5 stars automatically! I won’t throw out my digital thermometer for reading differently, though… It’s worth noting that even ONE degree can make a difference, not just TEN. And also worth noting that water boils at different temperatures, and the recipe must be modified based on what temperature water BOILS! That makes all the difference. At least when I was making candies, I had to adjust my temp that way, and will make that assumption with this recipe… If this doesn’t work, it’s MY fault, not yours!
Good luck and report back please 🙂
I want to change my previous comment. I THOUGHT I mixed it too much and when the cream became chunky. However, I left the jar out overnight and it loosened and is now creamy like peanut butter and oh so delicious. I sent some to my sister in law. I hope she enjoys it as much as we do.
Thanks so much for coming back to update Jazmine, the thought of maple peanut butter sounds pretty good, maybe I’ll need to work on that 🙂
I just made 3 more jars for Thanksgiving. My arms hurts from all the mixing but I am happy. Thanks again.
*Maple peanut butter does sound interesting. If you post it, I’ll try it.
Oh gosh, rest your arm, and have a wonderful holiday 🙂
It’s amazing. I used my electric mixer. Came out beautifully! Thanks for the recipe.
Once you master this technique it’s such a great thing to have on hand, I’m in love with it spread on a hot biscuit.
Thank you for this recipe
We go to Vermont every year and purchase maple cream, love it!!!
So I tried your recipe and it got very hard and not creamy
It sounds like your syrup got too hot, Ann. Check your thermometer, or invest in a new one, I have to do that every couple of years because they do wear out easily.