Pure Maple Cream

Maple Cream / Maple Butter

It’s nearing Father’s Day and one of my gifts for my husband is to finally fulfill his desire to have maple cream, also known as maple butter, on his toast. He loves maple cream, and always speaks of the time he spent in Vermont very fondly. Whenever he speaks of Vermont, there always comes a point in the conversation in which he talks about maple cream, and every single time that he speaks of maple cream, his eyes gleam. It’s almost like witnessing him sitting in a cafe tasting the maple cream for the very first time. Before today, I  have never had maple cream. So up to this point I didn’t really get this infatuation he had with maple cream. On an ingredient scale, maple cream is easy to make, it only requires one ingredient, maple syrup. However, making maple cream requires some effort, it is definitely not a lazy girl activity. This however is a special occasion, and my husband deserves all the effort, and some, that I put into making this maple cream for him. He is an amazing father, extremely hands on, and he ADORES our daughter. I wish that every child could be loved by their dad as much as my husband loves our daughter. She is definitely lucky to have him as her dad. Making this maple cream is the least I could do for him. To be fair, I actually thought that it would be much harder to make this maple cream than it actually was. Just stir at a steady pace and you should be fine. This requires about 30-40 minutes of constant stirring, so just prepare yourself.

Here’s what you need:
3 cups of Grade A Maple Syrup

Equipment
A wet/dry thermometer or candy thermometer

Directions:
Prepare an ice bath by placing a medium size sauce pan into a large bowl of ice:

In another sauce pan add 3 Cups of maple syrup:

 

Over medium heat allow the syrup to boil undisturbed until the temperature reaches 235 degrees Fahrenheit, I went over a degree because I was trying to take a picture for the blog;-)

Boil for 1 more minute just to make sure that the liquid has indeed reached that temperature, then turn off the heat, and pour the hot syrup into the clean sauce pan in the ice bath. Allow it to cool until the temperature reaches 100 degrees.

Remove the pot  from the ice bath and begin stirring:

As you stir the color will begin to change and the liquid will begin to thicken it turned this color after about 15 minutes of stirring:

Once the maple syrup looses its glossy sheen and it starts to look like tahini, or has the texture of peanut butter stop stirring. It took about 40 minutes. Pour into a clean storage container:

Spread this mixture on biscuits, toast, pancakes, waffles, or whatever your heart desires, and enjoy!

What are your fondest memories of your dad?
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