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Maple Cream

Maple cream, also called maple butter, is a type of sweet spread or condiment made from cooked maple syrup. It shouldn't be confused with compound butters containing whipped dairy butter and maple syrup. Use maple cream in other confections, baked goods, and breakfast items like pancakes.

Source and licence

"Maple Cream" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Maple_Cream, revision 4526001), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Maple_Cream&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4526001

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Pour the maple syrup into a saucepan. Use a saucepan deep enough to accommodate the syrup without allowing it to boil over and narrow enough to ensure the syrup comes to a depth of at least about 2 inches (5 cm).
  2. If using a traditional (i.e. not instant-read) candy thermometer, place it in the pan now. Make sure the syrup covers the probe section that measures the temperature.
  3. Add just a few drops of vegetable oil to the pan—this will help prevent large bubbles from forming during cooking.
  4. Bring the syrup to a gentle boil without stirring. Cook the syrup, still without stirring, to 230–235 °F (110–113 °C).
  5. Remove the saucepan from the heat, and place it into an ice bath without letting the syrup get wet. Let it cool in the bath without disturbance until the syrup reaches 80–100 °F (27–38 °C). The syrup will thicken considerably.
  6. Transfer the cooled syrup to a bowl. Use a spoon, paddle, or spatula to slowly and continuously stir the syrup for about 15–30 minutes. The mixture should thicken, grow opaque, and lose its gloss.
  7. Once the mixture loses its gloss, stop stirring, and immediately transfer it to a jar or other container. If you wait too long, the mixture will become hard to work with.