Maple Cream (or Maple Butter)
User Reviews
3.3
Maple Cream (or Maple Butter)
Description
Maple Cream or Maple Butter consists primarily of Grade A maple syrup and a small amount of butter. The syrup is heated in a saucepan to 235°F without stirring to concentrate sugars without crystallization. Once the target temperature is reached, the pan is quickly cooled in an ice bath to approximately 100°F.
The mixture is then stirred briskly with a wooden spoon, gradually lightening in color and thickening in consistency into a smooth, creamy spread. This technique prevents the syrup from becoming brittle maple candy and instead yields a soft, spreadable texture.
This maple cream can be used as a topping for toast, pancakes, or other breakfast items, providing a natural maple sweetness with a buttery mouthfeel. The final product holds better than liquid syrup, making it convenient for spreading.
Ingredients
- 2 cups maple syrup Grade A
- 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
- This recipe is adapted from the Massachusetts Maple Producers Association.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 109kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 0.001g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 4mg | 0% |
| Potassium | 91mg | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 2IU | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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