Best with light or medium amber syrup
Maple cream is very similar to sugar on snow, except that this time you whip the result.
Boil syrup until 232 degrees F and then set the pan to cool, perhaps in a snow bank.
When it is cooled to around 100 degrees or so, begin beating , stirring, or whipping the semi-liquid
until it has the consistency of peanut butter with tiny little maple crystals.
The cream should be refrigerated or frozen.
If the crystals settle out of the liquid, just stir briskly or if the crystals are too stiff, add some maple syrup and stir.
Snell Family Farm - Buxton, Maine - 207.929.6166