Maple Cream or Maple Butter
A delicious, old-fashioned treat that you'll find lots of uses for!
Note: the first two ingredients are optional but help to keep foam down during boiling.
1/4 tsp butter, cream, or oil (for dairy-free)
pinch of salt
2 cups pure maple syrup (Grade A)
Boil all ingredients. While boiling, fill a large bowl with ice and water and nestle another heavy duty saucepan in this ice (do not let water get in the pot!). Cook without stirring to 235°F (or 23°F over the boiling point). When the batch reaches the proper temperature, quickly pour into the pan sitting in ice – do not stir or let water lap over edge and let cool for about 15 minutes. When it’s cooled to about 100°F, remove from the ice bath and start stirring with a wooden spoon. This will take some time! When it turns opaque and starts to lose its shine, quickly pour into a jar. Serve immediately or store in the refrigerator.