Look! Make Your Own Maple Cream — America's Test Kitchen

We polished off another small bottle of maple syrup with a post Thanksgiving brunch and I just had a feeling I'd need more sooner rather than later. If I had only listened to myself and picked up a bottle I could have whipped up a bit of maple cream tonight! Read on for the surprisingly simple (only...
  • Amanda

    homemade maple cream via america's test kitchen. 3 cups pure maple syrup (Grade A or B) ¼ teaspoon vegetable oil (or butter), optional 1 pinch table salt, optional 1. Combine syrup, oil, and salt, if using, in medium saucepan, and cook over medium heat, without stirring, until temperature registers 235 degrees on instant-read thermometer. 2. While syrup heats, fill bottom of large bowl with ice. Place second medium saucepan on top of ice; scatter more ice around sides of saucepan. When syrup reaches 235 degrees pour into second saucepan in ice bath. Leave to cool without stirring until temperature reaches 125 degrees. 3. Remove saucepan from ice bath. Stir vigorously with wooden spoon until maple syrup turns thick, pale, and opaque, 15 to 25 minutes. Using rubber spatula, quickly scrape maple cream into clean jar.

  • Audrey

    Homemade Maple Cream -- America's Test Kitchen Food Gifts

  • Lizzie G

    Homemade Maple Cream. Only ingredient is Maple Syrup...unbelievable, right? It takes some work, but its FABULOUS!! Made this for breakfasts this holiday and holy geez!

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