Maple Cream

  • Cook maple syrup to 230°-232°F.
  • Set pan in cold water.
  • Cool syrup rapidly to room temperature.
  • Then whip by hand (constantly) until very creamy and light colored.
  • Put in closed container. Keep refrigerated.

Maple cream keeps well in the refrigerator for several weeks. Larger amounts may be kept in the freezer. Maple cream should be stirred before use.