Maple Cream
About 2 cupsIngredients
Directions
Prepare the syrup
Pour the maple syrup into a saucepan that is deep enough to accommodate the syrup without boiling over and narrow enough to ensure the syrup comes to a depth of at least about 2 inches (5 cm).
Place a traditional candy thermometer in the pan, ensuring the syrup covers the probe section that measures the temperature.
Add just a few drops of vegetable oil to the pan to help prevent large bubbles from forming during cooking.
Bring the syrup to a gentle boil without stirring, and cook it, still without stirring, to 230–235 °F (110–113 °C).
Cool and stir
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.
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.
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.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pure maple syrup
- Sugar concentration that, when cooked and stirred, crystallizes into a smooth, spreadable creamy texture.
- Neutral-tasting vegetable oil
- A few drops act as an anti-foaming agent, reducing large bubbles while the syrup boils.
The step that matters
Stirring after cooling. Stirring only after the syrup has cooled to the set range encourages many tiny sugar crystals to form, giving a smooth cream. Stirring too early or stopping too late can produce a grainy or hard result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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