Maple Cream
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
38
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
MilkDirections:
1
Prepare an ice bath: fill a large bowl with 1/2-inch water and ice
2
Pour maple syrup into a small high-sided saucepan, and stir in milk
3
Set a candy thermometer in the syrup, and place over medium-high heat
4
Cook, without stirring, until the temperature registers 232 degrees F, about 10 minutes
5
Remove from heat, and pour into a cold, clean saucepan placed in the ice bath
6
Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form
7
Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1-inch above it or a candy thermometer registers about 100 degrees
8
Once the mixture reaches the proper temperature, using a wooden spoon, stir slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter, about 12 minutes
9
Working quickly, transfer the cream to a jar or plastic container, and store, covered, in the refrigerator for up to 6 months, or store indefinitely in the freezer