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Maple Cream

                              Credit: 
                              John Dolan

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 2 cups

Ingredients

Ingredient Checklist

2 cups pure maple syrup

1/2 teaspoon safflower oil

Pinch of flaky sea salt, such as Maldon (optional)

      Cook's Notes

Make sure the syrup hits 235 degrees before being cooled again and beaten.

Gallery

Maple Cream

                              Credit: 
                              John Dolan

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 2 cups

Maple Cream

                              Credit: 
                              John Dolan

Maple Cream

                              Credit: 
                              John Dolan

Maple Cream

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 2 cups

Recipe Summary

prep: 5 mins

total: 55 mins

Yield: Makes 2 cups

prep: 5 mins

total: 55 mins

prep:

5 mins

total:

55 mins

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 2 cups pure maple syrup
  • 1/2 teaspoon safflower oil
  • Pinch of flaky sea salt, such as Maldon (optional)

Directions

Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.

Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

      Cook's Notes

Make sure the syrup hits 235 degrees before being cooled again and beaten.

Cook’s Notes

Make sure the syrup hits 235 degrees before being cooled again and beaten.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Maple Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Maple Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest