Ingredients

2 Cups Fancy-grade Maple Syrup

In a heavy-bottom 4-quart pot, heat maple syrup on medium-high heat to 235 degrees F, stirring the surface occasionally to keep it from boiling over. 

Immediately remove the pot from the heat, leaving the thermometer clipped to the side, and place the pot in a sink filled with cold water to cool it rapidly. (Do not touch the syrup while it is cooling, or large crystals will form.)

When the mixture has cooled to approximately 125 degrees F, remove the pot from the water and immediately beat the mixture with an electric mixer, scraping down the sides of the bowl. 

The syrup will gradually thicken, become lighter in color and begin to lose its glossy look. Continually test the consistency of mixture as you beat it by putting a little bit on your tongue and rolling it against the roof of your mouth.

When it is ready, you will just begin to feel small crystals forming. Beating the mixture too long or failing to get it out of the pot in time will cause it to harden. 

You can store maple cream in the refrigerator for up to 3 months, or in the freezer for up to 1 year. 

Makes 1 cup