Maple Cream aka Maple Butter
Maple Butter, Maple Spread, Maple Cream, whatever you want to call it, now that you know it exists you're doomed. IT'S deadly DELICIOUS and it only takes one ingredient. Maple syrup.
If you've never had maple butter I need you to stand at attention and listen for once. You need to make it right now. There is only one ingredient - maple syrup. Maple butter is solid, creamy, spreadable maple syrup.
HOW EASY IS IT TO MAKE?
Like all delicious things it's kind of complicated. Here's what you need to do.
Pay close attention to the following instructions:
BOIL MAPLE SYRUP ... THEN STIR IT. Yup. That's all there is to it.
People overuse the word miracle all the time because they have no respect for the true meaning of it. If they can fit in their pants after Christmas they say it's a miracle. That's not a miracle, that's Spandex.
Maple butter however, is a maple miracle.
I make my own maple syrup by tapping my own maple tree and trees in my neighbourhood. So I've been trying to figure out a few different ways to use it beyond hiding behind a curtain and chugging it straight out of the bottle.
Enter Maple Cream. (Maple butter and maple cream are the same thing)
Table of Contents
What's maple cream aka maple butter?
It's maple syrup that's been (miraculously) transformed into a creamy, spreadable, butter-like consistency through a process of crystallization.
It's meant to be spread on English muffins, or toast or even ... on a grilled cheese with bacon and green apples.
I prefer to eat the maple butter by taping the jar to my head and licking my way to the bottom like an anteater.
So you want to make some?
Let's do this.
How to Make Maple Cream
What You Need
Wooden spoon
Icecubes
Maple Syrup
Bowl
2 pots
Thermometer
- Pour 3 cups of light to medium maple syrup into a pot.
Do it with flair.
2. Boil over medium/low heat WITHOUT STIRRING until the syrup reaches 235 F.
3. Immediately pour syrup into a pot set in an ice bath. Let stand WITHOUT STIRRING until the syrup cools to 100 F. (this will take around 10 minutes)
Please enjoy this Little House on the Prairie moment ... I didn't have enough ice for an ice bath so I went outside and pulled some frozen sap out of my sap buckets to use as ice.
4. Once the syrup has lowered in temperature to 100 F., remove the pot from the ice bath and start stirring.
Don't stir like a crazy person, you don't want to beat air into it. You just want to stir it. You will be stirring for a long time. Like, half an hour. I focused on watching television to get my mind off of my sore arm.
Eventually the syrup will start to lighten (after about 15 minutes of stirring) and then you have to keep stirring. Once it gets to be this very light colour, you don't have long to go.
5. Continue to stir the syrup until it goes from shiny to dull and holds its shape as you run the spoon through it. This means it's set up, the crystallization process is complete and you can STOP STIRRING!
6. Immediately pour it into your containers before it sets up too much to pour.
You now have maple cream which you stirred by hand which makes you a badass.
It's now that I let you know you can also use a stand mixer to do this. But then you won't be a badass with maple cream you'll just be some schmo with maple cream. The choice is yours.
To do it with a stand mixer, instead of stirring it by hand use the stand mixer set to "stir", or "low" with the paddle attachment. Whichever your stand mixer has as the lowest setting. Don't forget to scrape down the sides.
Maple butter will last for 6 months in the refrigerator. Which is a handy little tip in case you take a blow to the head and forget you own delicious Maple butter. (There would be no other explanation for not eating it all in a week.)
The difference in these two forms of maple syrup is amazing. It is the exact same thing, just the structure of it has changed through the heating and then stirring of it to achieve crystallization.
The crystals are so small your tongue can't detect them.
`
Every person I've had taste this has had the same reaction. Their eyes roll into the back of their heads.
Traditional Maple Cream
Ingredients
- 3 cups Maple Syrup Light - Medium
Instructions
- Bring the Maple Syrup to a boil in a pot over medium/low heat. Boil until it reaches 235 degrees F. without stirring then remove from heat immediately. This will take around 15 minutes.
- While the syrup is boiling get an ice bath ready with a pot set in a bowl of ice.
- As soon as it has reached 235 degrees F, pour the boiled syrup into the pot set in the ice bath. Leave it until it the syrup drops in temperature to 100 degrees F. Don't disturb it at all while it rests.
- Once at 100 degrees F. remove the pot from the ice bath and start stirring. Don't stir vigorously ... you don't want to beat air into the syrup ... just stir it.
- Keep stirring. The syrup will start to lighten. Keep stirring. After about 30 minutes of stirring the syrup will be very light and resemble tahini but still be glossy with the consistency of cream. KEEP STIRRING.
- The syrup will now finish crystallizing, set up and be come duller. Once your spoon starts to leave paths in the syrup you can stop stirring.
- Pour the Maple Cream into your jars right away before it becomes to difficult to pour.
Notes
Nutrition
If you're wondering about that whole grilled cheese thing I mentioned at the beginning, this is the sandwich I'm thinking of trying it on. I realize maple syrup on a grilled cheese sandwich might sound gross, but it's not. It's a miracle.
→Follow me on Instagram where I often make a fool of myself←
I have an unopened jar of maple cream that has separated, I imagine it can be saved but should I follow your entire process of heating and stirring or just stir together? Also, any thoughts on using it to make a maple quick bread of some type?
I followed the directions, but after stirring about 45 minutes it did not turn into cream. What did I do wrong?
Thanks.
Hi Margaret! Sorry you had trouble. Without knowing what you did it's hard to say, but I would guess you may have stirred when you weren't supposed to. There are several points where it's important not to stir or agitate it. Either that or perhaps your thermometer isn't working correctly so your temperatures were wrong? ~ karen!
I just made this, using the same brand you linked to (Butternut amber rich grade A). Both the syrup and the finished cream taste bland to me, like dark corn syrup with a slight aftertaste (acidic? Mineral?), not the Aunt Jemima maple flavor I was expecting. Is this what “real” maple syrup tastes like, or did I get an off batch? The expiration date on the bottle is well into the future.
HI Jutta. Well, the thing is, Aunt Jemima isn't actual maple syrup. It's a synthetic maple syrup, so it doesn't really taste like the real thing. So if that's what you're comparing it to then no, it won't taste anything like that. :) I doubt there was anything wrong with your maple syrup since maple syrup doesn't actually go bad. Similar to honey. ~ karen!
How many cups or mL does this make please?
just made a batch, and I used an electric mixer, sorry, but it's how I always did it. I had to come back to this recipe to remember the temperatures! It worked beautifully. If I had the stamina to hand-stir, I would, but I'm happy this worked. I always made it for my children, and this batch is for my first grandchild, whose parents sent me the syrup and said "please make us some maple creme!"
Isn't it good?!! I might have to make a batch again. ~ karen!
I made this last year while we were tapping and loved it. Went to try this year with a pot of tailings I had from decanting the syrup to separate off the cloudiness/particulates. LOL. Note to self, if your starting “syrup” is _already_ able to reach temps far above 235F, stiring it will be nearly impossible. Just know this and plan for maple taffy, instead. Okay, that is now cooling on a parchment paper. I’ll make more maple cream with tomorrow’s sap.
First-you are a freaking riot! As a fellow maple producer I 10000000% agree on the addictive nature of cream and the drinking syrup through a straw reference!
Second- have you ever had cream on Ritz chips or crackers? The sweet and salty... yah....oh my gravy!
I HAVEN'T HAD A RITZ CRACKER IN YEARSSSSSSS AND NOW I WANT ONE IMMEDIATELY!!!! ~ karen!
Please help! I live in the mountains, at 5,500 ft. water boils at a lower temperature. How would I adjust the cooking and cooling temps/times?
I absolutely love maple cream, on anything, and it’s getting expensive to order from Vermont!
Thanks
Subtract regular sea level boiling temp from the 235 she recommends. Go that much above you boiling. So 235-212=23F, boil to 23F above whatever your elevation boils at. Most accurate is to boil water in a pot, measure that, then add 23F to it and boil your maple syrup to that new number.
I’m in the mountains of NC. See what what boils at and add 26 degrees to this and that’s what temperature you need to get to before you start to cool it off. My boiling point for water is 200 F and I do cream at 226
This recipe worked perfectly for me and it is so delicious! Definitely a test of patience.
Yes, lol. But so creamy and good! Glad you liked it. ~ karen!
I did everything like you said. But after a couple of days it started to turn into sugar. What did I do wrong.
Hi Richard. There might be an error with your thermometer. Even overheating by a degree can make it maple sugar instead of butter. You can add a little bit of water and reheat it to try to fix it. ~ karen!
OK. First, this should come with a ripping big sign:
"Warning!! You Will Not Be Able To Stop Eating This". If you are silly enough to spread some on a toasted slice of your home made bread, like you would peanut butter, you had better make sure you have a lot - I mean a whole lot.
A couple of words of advice. Use good Maple Syrup. Yes, the stuff they keep under lock and key.
Even though Karen says to stir for, maybe, 30 minutes, don't believe a word if it. I set my timer and finally said enough at 100 minutes. 100. I awoke the next morning thinking my arthritis had advanced, and then I remembered - 100 minutes of stirring.
To Karen: You might think about adding that little snippet about being able to use a stand mixer, at the top - where people will see it - before hand.
If you make this even once, you will never again be without it in your home.
Never, ever, let your grandkids have any of this unless you are well prepared to say "No more!" You have been warned.
Because my pantry is a bit Abby normal I have lots of maple syrup, alas store bought. I also love maple cream chocolates and that’s when I had the light 💡 bulb moment. I can make my own maple cream to fill chocolates. It is almost Easter so they’ll be egg maple creams. Win-win. Thank you!!!!
so! how did your Easter candies turn out!?I haven't tried this recipe as of yet. Been so busy working for Turbo Tax, you know it's THAT time of year. Wish you would just send me some! LOL
I clicked on the email link to this recipe and for some reason I landed where a video was playing. You were sticking yogurt popsicles into your vajayjay. Because I enjoy natural solutions to medical issues, I feel cheated that I can’t experiment with that. Maybe I need to find a willing patient.
Sounds fabulous, Karen, thank you for posting!
OMG it sounds like heaven, just not for our family 😢 as we are diabetic 😢. I know several of the family that truly would not be able to stop till they had licked the jar clean. They already love maple syrup and tend to over indulge when it’s on the table.
I haven't done as you said and made this "right, right now" but I did print the recipe out right, right now! Sounds like just thing we don't need around our house...
Nice beaver! ;)
I thought there was something wrong with me until I just read your post!!
Your description of eating and not stopping , it is so hilariously true!
Bought from farmers market and just tasted it right now . From the jar.
Had to find out how to make more.
Thank you!
It. Is. SO. Good! ~ karen!
I tried this recipe with two different brands of maple syrup. One brand worked wonderfully; the other got so hard and tacky, I could not even stir it after the ice bath. What could be the difference? Is it possible that different maple syrups can cause a different reaction? If so, have any ideas as to what the difference could be? I used the first maple syrup twice and it worked well. I used the second maple syrup twice -- once using 2 cups because I needed a larger quantity and once using 1 cup because, after the first attempt, I was scared to make more. The time I used 2 cups I could at least move the spatula up and down in the maple "stickiness". In the batch with 1 cup, it turned into a rock-solid block of maple after the ice bath -- no stirring was possible. Has anyone had this reaction?
Hi Ohio. If you did every single thing exactly the same (right temps, no stirring etc.) the only thing I can think is that the other brand of syrup you used was dark syrup. For some reason (I can't remember why, lol) you can't use dark syrup. Only light or medium. ~ karen!
So I can buy Light light maple syrup from a store even? I don't have to tap my own maple syrup? And how many jars will it make? What size jars? Perfect for a Christmas gift.
I‘m a sucker for anything containing maple sirup. Have you ever tried Maple cotton candy? TO DIE FOR!!! Maple cream has been haunting me for over 20 years and then, thanks to Pinterest , I‘ve discovered I can make it myself! Unfortunately, it wasn‘t as easy as that. None of the blogs I‘ve read mentioned using light Maple Sirup. Until researching what I could have done wrong I stumbled upon you telling me to use light to Medium! I‘m crying here because I have a whole gallon of dark Amber and the stuff is Not easy to come by in Germany. Ok, tough luck, no Maple cream for me. But now I need some Ideas what to do with my thickened Sirup. I hope you, or some of the other readers can help an fellow Addict. 😅
Maple Fudge, use in place of sugar for chocolate chip cookies, maple milkshakes
Besides the usual maple syrup on French toast and/or pancakes, I've also used it to make maple pound cake, maple custard pie and maple glaze. I also make my own, and early season syrup tends to be lighter, probably due to the higher sugar content...it doesn't have to cook as long to get syrup. But if I didn't make those, it would still disappear, regardless of color!