Maple Cream Spread Smooth (Print Version)
# Ingredients:
→ Base
01 -
480 ml pure maple syrup
# Instructions:
01 -
Pour maple syrup into a heavy-bottomed saucepan and heat over medium heat, monitoring closely to prevent overflow. Cook until the syrup reaches 113°C (235°F), approximately 5 minutes.
02 -
Remove the pot from heat and immediately place it into an ice bath. Allow the syrup to cool undisturbed to 38°C (100°F), about 5 minutes.
03 -
Transfer the cooled syrup to a stand mixer fitted with a whisk attachment. Mix on low speed, gradually increasing to medium-high, and continue whisking for at least 20 minutes until the mixture turns a pale cream colour and thickens to a spreadable consistency.
04 -
Spoon the maple cream into a sterilized jar with a tight-fitting lid. Serve immediately or refrigerate for up to six months.
# Notes:
01 -
Ensure the syrup does not exceed the recommended temperature, as overcooking will affect texture and flavor.