Contrary to its name, maple cream, also known as maple butter, contains no cream or butter. The only ingredient is pure, Grade A maple syrup that has been cooked and whipped to a light, fluffy spread for enhancing toast, pancakes and desserts. Use a stand mixer to make homemade maple cream to save your arms several minutes of beating the hot syrup by hand or holding up a hand mixer. Prepare a large batch of low-fat maple spread in advance and keep it in the refrigerator to always be ready.
Pour the maple syrup into a saucepan.
Attach a candy thermometer to the side of the pan so its probe is below the surface of the syrup but not touching the pan.
Plug the sink and fill it halfway with water.
Heat the syrup over medium heat until it reaches 235 degrees F on the thermometer, stirring occasionally.
Plunge the pot in the sink as soon as the maple syrup reaches 235 degrees. Watch the thermometer. When the syrup cools to below 125 degrees, pour it into the bowl of the stand mixer with the paddle attachment.
Beat the syrup on low speed until it begins to lighten in color and lose its sheen.
Pull a small pea-sized bit of the maple from the mixer and roll it around your tongue. If you feel crystals forming in the maple, stop the mixer and immediately transfer the maple cream to a resealable container. If you do not feel crystals, continue mixing and tasting until crystals form.
Store in the freezer for up to one year or in the refrigerator for three months.
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