📝 About This Recipe
Also known as maple butter, this luxurious spread is a triumph of patience and temperature control, transforming 100% pure maple syrup into a silk-smooth, spreadable confection. Originating from the sugar shacks of New England and Quebec, it contains no actual dairy, relying instead on the crystallization of natural sugars to create its creamy texture. It is a concentrated essence of autumn, offering a decadent, melt-on-the-tongue experience that elevates any breakfast or dessert.
🥗 Ingredients
The Foundation
- 1 quart Pure Grade A Amber Maple Syrup (Ensure it is 100% pure; do not use 'pancake syrup' or dark/robust grades for best results)
- 1/4 teaspoon Unsalted Butter (Used as an anti-foaming agent)
The Cooling Bath
- 4-5 cups Ice Cubes (For rapid cooling of the pot)
- 2 quarts Cold Water (To create an ice bath)
👨🍳 Instructions
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1
Select a heavy-bottomed, high-sided saucepan. The syrup will foam up significantly, so the pot should be at least four times the volume of the syrup.
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2
Pour the maple syrup into the saucepan and add the tiny dab of butter. The butter breaks the surface tension and prevents the syrup from boiling over.
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3
Clip a high-quality candy thermometer to the side of the pan, ensuring the bulb is fully submerged in the syrup but not touching the bottom of the pan.
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4
Bring the syrup to a boil over medium-high heat. Do not stir the syrup once it begins to boil, as this can cause premature crystallization.
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5
Monitor the temperature closely. You are aiming for 235°F (113°C), which is exactly 22 degrees Fahrenheit above the boiling point of water at your current altitude.
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6
While the syrup boils, prepare an ice bath in a large bowl or your kitchen sink that is wide enough to fit the bottom of your saucepan.
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7
As soon as the thermometer hits 235°F, immediately remove the pan from the heat. Do not jar or shake the pan excessively.
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8
Place the saucepan gently into the ice bath. Be extremely careful not to let any water splash into the hot syrup.
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9
Let the syrup cool undisturbed until it reaches 70°F (21°C). This cooling phase is critical and can take 30-45 minutes; do not rush it or stir it during this time.
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10
Once cooled to 70°F, remove the pan from the water bath. Using a strong wooden spoon or a heavy-duty stand mixer with the paddle attachment, begin stirring the thickened syrup.
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11
Stir constantly and steadily. The syrup will initially be dark and glossy, but as you stir, it will begin to lose its sheen and turn a pale, opaque tan color.
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12
Continue stirring until the mixture holds its shape and reaches the consistency of soft peanut butter. This can take anywhere from 15 to 30 minutes by hand.
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13
Immediately transfer the maple cream into clean glass jars. If you wait too long, it will set in the pan and become difficult to move.
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14
Cover and refrigerate the jars. The cream will firm up slightly more in the fridge and develop its final, luxurious texture.
💡 Chef's Tips
Altitude matters: Always test the boiling point of water first; your target temp is exactly 22°F above that boiling point. Avoid humidity: Try to make maple cream on a dry day, as excess moisture in the air can prevent the cream from setting properly. Don't double the batch: It is much harder to control the cooling and stirring of larger quantities; stick to one quart at a time. If it gets too hard: If the cream sets too firmly to spread, simply microwave the jar for 5-10 seconds to soften it. Precision is key: Use a digital thermometer if possible for the most accurate reading, as even 1 degree off can change the texture.
🍽️ Serving Suggestions
Spread generously over warm, toasted sourdough bread or flaky croissants. Use as a decadent dip for crisp Granny Smith apple slices or fresh strawberries. Whisk a tablespoon into hot oatmeal or Greek yogurt for a sophisticated morning treat. Serve alongside a cheese board featuring sharp aged cheddar or creamy brie. Pair with a hot cup of dark roast coffee or a spicy Chai tea latte.