Maple Cream Recipe - Cooking Index
Maple Cream Recipe - Cooking Index
| 2 cups | 656g / 23oz | Fancy grade-a pure maple syrup |
| 1/4 teaspoon | 1.3ml | Milk |
Prepare an ice bath: fill a large bowl with 1/2 inch of water and ice.
Pour maple syrup into a small high-sided saucepan, and stir in milk. Set a candy thermometer in the syrup, and place over medium-high heat. Cook, without stirring, until the temperature registers 232 degrees, about 10 minutes. Remove from heat, and pour into a cold, clean saucepan placed in the ice bath. 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. 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.
Once the mixture reaches the proper temperature, using a wooden spoon, start stirring slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter. This should take about 12 minutes. 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.
Source:
"Martha Stewart Living
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