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Maple Cream Recipe

By Massachusetts Maple Producers Association

Use this creamy maple syrup spread on bread, pancakes, muffins, toast, and biscuits.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 4 cups pure maple syrup (Grade A Light Amber or Medium Amber works best)
  • A few drops of butter or vegetable oil
  • A large pan or sink full of cold water


Fill pan partially with water and a candy thermometer. Bring to a boil, and note the temperature of the boiling water. Empty the pan.

Place maple syrup in a deep pan (the boiling syrup will foam up fairly high when boiling). Add a few drops of oil or butter. (This helps to keep foam down).

Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24 degrees above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch it carefully. (This is not a place for children nearby, as the boiling syrup is VERY hot and can stick and burn).

Remove from heat, and place immediately into a large pan or sink of very cold water to cool. Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath if necessary.

Cool to near room temperature. (Hold the back of your hand close to the surface. It's cool enough when you don't feel any heat radiating off the surface anymore.)

Remove from water bath and stir slowly with a wooden spoon until it loses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished. Spoon into containers and keep refrigerated.

Yield: about 2 pounds

Recipe Source: Massachusetts Maple Producers Association
Reprinted with permission.

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