Every fall you can find me ransacking sugar shacks throughout New England, giddily collecting maple products to put in coffee, spread on toast, and eat out of hand.
Maple sugar? Amazing. Maple cotton candy? Even better. Maple cream?
I love any and all forms of maple syrup, but maple cream (also known as maple butter) is my absolute favorite. The sweet spread is deliciously silky and buttery, and it packs a powerful maple wallop. Rather than soaking into pancakes completely or quickly dribbling off the side as syrup does, maple cream sticks where you put it. It guarantees maple flavor in every bite.
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If you haven’t tried it, take it from this proud New Englander: Maple cream is worth seeking out. There’s no need to trek to Vermont (though it’s wonderful) to get yourself a jar. With our recipe, you can make your own.
What is maple cream?
Maple cream is simply maple syrup, cooked to 235 degrees, cooled to 100 degrees, and then beaten with a spoon until very fine crystals form, turning the syrup thick, pale, and opaque.
It’s a decadent, thicker, more spreadable version of maple syrup.
Andrea’s recipe makes 2 (!) entire cups and can last for up to two months, making it a wonderful gift or a delightful treat to keep for yourself.
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How to Use Maple Cream
One friend even added that she uses the jar I gave her as a condiment for waffle-based breakfast sausages sandwiches. And I will be trying this immediately.
How to Make Maple Cream
When I talked to Andrea about her recipe, she noted that although the ingredient list is short, that doesn’t mean it’s exactly easy.
The challenge lies in the beating of the cooled syrup, which requires, as she said, “strong arms, a sturdy grip, a resolute nature, and—if possible—a similarly equipped assistant to share stirring duties when the going gets tough.”
(I caution you, though: Don’t be tempted to take the easy way out and put the syrup in your stand mixer. One colleague burnt out her mixer’s motor attempting this.)
But something about tirelessly working to enjoy a sweet treat harkens back to a simpler time and makes it all worth it, right?
Anyway! Here is the recipe I am begging you to try, along with some helpful reference photos and tips to aid you along the way.
Makes about 2 cups
- 3 cups real maple syrup
- ¼ teaspoon vegetable oil (optional)
- Pinch salt (optional)
1. Set medium saucepan in bowl of ice and scatter more ice around sides of pan. Bring syrup, oil, if using, and salt, if using, to boil in second medium saucepan over medium heat and cook, without stirring, until syrup registers 235 degrees, 16 to 18 minutes. Quickly pour hot syrup into prepared saucepan and let cool, without stirring, until syrup registers 100 degrees, about 15 minutes.
2. Remove saucepan from ice bath and stir syrup vigorously with wooden spoon until it turns thick, pale, and opaque, about 30 minutes. Quickly transfer cream to jar with tight-fitting lid. Maple cream can be stored at room temperature or refrigerated for at least 2 months.