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  • Writer's pictureChelsea Coelho

Sweet and Smooth Maple Cream

Updated: Apr 6, 2023

If you are looking for a special treat to add to your Sunday breakfast, you really can't beat this smooth and creamy maple cream. It's great on pastries, toast, or even stirred into coffee. Who am I kidding? Just grab a spoon and dig in!

If you are from Vermont, you know that there are few better things than pure Vermont maple syrup. Nothing beats the simple, sweet syrup for pancakes, in your coffee, or even in your cocktails! Well...nothing except maybe maple cream.

I'm not going to lie, even though the process of making cream is straight forward, it does take some patience. My first attempt, I didn't stir long enough and the syrup ended up crystalizing in my mason jar into maple candy- still delicious, just not quite what I was going for. So, be patient!


 

Your List of Ingredients

  • 2 cups 100% pure maple syrup. Grade A Golden maple syrup makes the best cream, but any will work as long as it is pure maple syrup

  • Candy thermometer

  • stainless steel pot

  • butter or cream as needed for defoaming

Tips: Use a pot that is bigger than you think you need. As the syrup cooks it will start to boil up. If it looks like the maple syrup is going to boil over, add a small amount of butter or cream (vegetable oil also works if you need to keep non-dairy). This acts as a defoamer and should prevent spill over.

Check your candy thermometer in a pot of boiling water to make sure that the reading is accurate- if it is off, adjust your cooking temp. accordingly.



Step 1: Heat up the syrup


Place the maple syrup in the stainless steel pot. Attach your candy thermometer to the side of the pot. This allows you to constantly monitor the temperature while disturbing the syrup as little as possible.

Heat syrup until it reaches 235 degrees Fahrenheit. Do NOT stir while it is cooking. This will prevent sugar crystals from forming. While it is heating, prepare an ice bath. I use one side of the kitchen sink, so that I can easily move the pot without agitating.


Step 2: Cool it down

Once the temperature has been reached, remove from heat and place into ice bath. Cool syrup to 100 degrees Fahrenheit. Again, do not stir the syrup when you move it. You still want to minimize movement of the syrup at this point.


Step 3. Stir


Using a wooden spoon begin stirring the syrup. The syrup will be extremely thick at this point and stirring will be difficult. You do not need to stir fast, just consistently. This is the longest step of the whole process and may take 20-30 minutes. The syrup will start losing its glossy appearance and become light in color. Once it has a peanut butter-like consistency, it is finished! Spoon into jars as quickly as possible as it will begin to firm up once you stop stirring. If needed, you can spray with warm water and stir again to help you get it into a jar.

This should make about 10 oz. of maple cream.



 


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