Homemade Maple Cream

Maple Cream is a thick, sweet spread made with just one ingredient — maple syrup! Try it with all your breakfast and dessert favorites!

Servings: 2 cups

Prep Time5

Cook Time20

Total Time25

Heat the Syrup: Place the maple syrup in a medium saucepan over medium heat. Attach a candy thermometer to the side of the pan. Bring the syrup to a rolling boil and continue cooking without stirring until the temperature reaches 235°F (soft-ball stage), about 18-20 minutes.
Prepare an Ice Bath: While the syrup is cooking, fill a large pot with ice and place a smaller clean pan inside, resting on top. Set aside.
Cool the Syrup: Once the syrup reaches 235°F, immediately pour it into the clean pan over the ice bath. Let the syrup cool undisturbed until it reaches 100°F (about 10-15 minutes).
Stir to Form the Cream: Remove the cooled syrup from the ice bath. Using a wooden spoon, stir the syrup continuously until it lightens in color and thickens to a creamy consistency (this takes 15-30 minutes). You can also use an electric mixer for this step.
Transfer & Store: Quickly pour the maple cream into a glass jar. Allow it to cool completely, then cover and store in the refrigerator.

Texture: As the maple cream cools, it will have the consistency of peanut butter.

Storage: Keep refrigerated in a sealed glass jar for up to 1 month.

Easier Stirring: Using a stand mixer with a paddle attachment can help speed up the stirring process.

Avoiding Overflow: Brushing the sides of the pan with a neutral-flavored oil (such as canola or coconut oil) can help prevent bubbling over.