How to Make Maple Cream

What is Maple Cream? 

Maple cream has only one ingredient (maple syrup), but the careful process of making it creates tiny sugar crystals to form a creamy, smooth, spreadable version of maple syrup. If you’ve never tried this maple specialty before, you’re in for a treat! It’s incredible spread on toast, drizzled over ice cream or muffins, or as a honey alternative on a charcuterie board. 

How to Make Maple Cream 

Maple cream is not hard to make, but it does require a good thermometer and patience with a lot of stirring. We promise it’s worth it! 

1. Pour maple syrup into a heavy-bottomed sauce pan and heat over medium-low heat. Make sure the saucepan is plenty bigger than the amount of syrup as it will boil up as you cook it. 

2. Boil, without stirring, until the syrup reaches 235 F. 

3. Remove from heat and let cool until it reaches 100 F. This process can be sped up by pouring the hot syrup into a bowl placed over some ice. 

4. Remove bowl from ice, and start stirring with a wooden spoon. 

5. Stir, slowly, for about half an hour. Yes, you did read that correctly! You do not need to beat or whip the syrup, you just need to constantly stir it so the syrup continues moving while the sugar crystals form. 

6. The syrup will lighten in color as you stir, and you’ll know that it’s complete when it’s changed from shiny to dull/matte and your spoon starts to leave paths in the syrup while you stir. 

7. Pour the maple cream into jars immediately after it’s ready, as it will soon become less pourable. 

8. Store maple cream in a sealed container in the fridge for up to six months.