![homemade maple cream (maple butter)-1451 homemade maple cream (maple butter)-1451](/wp-content/uploads/2013/01/homemade-maple-cream-maple-butter-1451_thumb.jpg)
You know when someone asks what you’d want to eat for your last meal? I never know what the heck to say. Umm, everything?! There are really so many foods I adore, such as this maple butter. To be honest, I’d love nothing more than a huge vat of maple butter on my death bed. Ok, and maybe some homemade almond milk to wash it down. I’d kindly ask someone to feed it to me with a big wooden spoon and I wouldn’t even worry about ruining my appetite or splitting my pants. What a glorious way to kick the bucket.
I’ve wanted to make maple butter since I had my first visit to a maple farm as a little girl. They sent us home with maple leaf candy (the start of a lifelong obsession) and I’d watch in awe with my classmates as the adults showed us huge pots of boiling syrup in the chilly Canadian outdoors. The best part was when they’d throw syrup onto the snow and it turned into big chunks of maple candy for us to eat. Us kids, of course, thought that was magic. Even though I was very young, this experience instilled a warm curiosity about food from nature and an interest in making things from scratch.
In case some of you aren’t familiar, maple butter (or maple cream) is pure maple syrup that has been boiled to a certain temperature, left to decrease in temperature, and then whipped/stirred like crazy for a good 30-35 minutes. This technique is hard-freaking-work, but I certainly don’t regret making it. I was thankful though that Eric helped me with the stirring. Every 5 minutes we’d switch so one person could rest and watch the other moan and complain about how long it was taking. Ok, ok, it was more like a 7 minute to 3 minute split, but who’s counting?
![homemade maple cream (maple butter)-1422 homemade maple cream (maple butter)-1422](/wp-content/uploads/2013/01/homemade-maple-cream-maple-butter-1422_thumb.jpg)
Twenty-five minutes into the 35-minute marathon stirring session, self-doubt crept in. I was sure that it wasn’t brought to the right temperature or we didn’t use the right grade of maple syrup.
Eric, as always, shows me why I shouldn’t give up so easily. Not just with cooking, but with everything in life.
“Oh it will work, keep the faith.”
Of course he was right.
Right before my eyes, the shiny amber candy turned into a beautiful tan matte butter. It was the most rewarding, magical thing.
And then I got to lick the wooden spoon! And then scrape the pot! Suddenly, I forgot all about my tired, weary arms. I could now climb mountains.
![homemade maple cream (maple butter)-1439 homemade maple cream (maple butter)-1439](/wp-content/uploads/2013/01/homemade-maple-cream-maple-butter-1439_thumb.jpg)
Then we had it on muffins. Needless to say, it’s “hidden” in the back of the fridge where I will obviously discover it multiple times per day just by coincidence. Did I mention it’s good on oatmeal? And by good on oatmeal I mean good on everything.
![maple cream maple butter-1497 maple cream maple butter-1497](/wp-content/uploads/2013/01/maple-cream-maple-butter-1497_thumb.jpg)
Anyway, there’s no need for me to re-write the recipe today. I’m not reinventing the wheel, just using a technique that has been explained wonderfully elsewhere. America’s Test Kitchen has a video and it helped me a lot.
The only thing I would add to their directions is to test your candy thermometer before you start. Just bring a pot of water to a boil and make sure that your thermometer reads about 212 F (the boiling point of water). Once you know it’s working properly, you can proceed with confidence. Oh and it’s also worth mentioning that you shouldn’t have any kids or pets around when making this. The syrup is extremely hot and dangerous so be careful. My last tip is to increase the heat fairly gradually from the start. I, of course, cranked the burner heat to MAX and it nearly boiled over sending me into a panicked frenzy (as if I wasn’t already). I’m sure the next time will go much more smoothly now that I know what to expect.
One more thing. Sketchie says hi. ….and stop bugging me when I sleep.
![sketchie-1377 sketchie-1377](/wp-content/uploads/2013/01/sketchie-1377_thumb.jpg)
Have you ever tried maple butter before or made any type of candy at home?
I have seen it in the store, but never tried it. Now that I have read about how it’s made, though, I will have to try it! Thank you!
This sounds amazing and I could use a good arm workout :)
I am from Vermont; land of maple syrup and our daughter is graduating from college there in May. We are military currently stationed in Washington D.C. I am making a list of things that we need to buy when in VT for graduation and lo and behold maple cream is high on the list of products that we must bring back along with Cabot bacon cheddar cheese that we can’t find here and many other wonderful maple products. My daughter eats it out of the jar with a spoon and puts her name on said jar (as if anyone having seen her eat from it WOULD).
I have relatives with sugar shacks still and I am going to use some of the syrup we bring back in May to try our “hand” at it! Thanks Angela!
I am crazy for this idea. Honestly, pure maple is the #1 flavor of anything ever. My question is, does the volume increase? I’m hoping the answer is yes so I can have EVEN MORE MAPLE! Haha thanks for sharing; can’t wait to try this!
No unfortunately not…it decreases a alot! Probably by at least half
This looks incredible! I love all things maple but have never even heard of maple butter before. Looking at those pics just makes my mouth water and I can’t wait to make it and put it on everything! Absolutely lovely share! Thank you :)
Can sugar free maple syrup be used and would it be grade a or b? I am so excited to make this! Thanks for sharing!
Hmm…I didn’t even know they made sugar-free maple syrup! I can’t comment on the flavour, but if you try it out let us know how it went.
Please advise if you have ever used this “cream” as a frosting and what did you add to it. I am following a low glycemic diet and the maple syrup I can have but confectioners sugar I can not have. I am wondering if I added a little cream cheese to this if it would serve as a frosting. What do you think? Or, can you give me some other suggestions. Thank you so much.
I just had this! We put some goat cheese on crackers with a drizzle of the maple butter. TOTALLY DELISH! I loved the sweetness
I tried this and within the first 10 minutes of stirring it turned to rock! :( I don’t know what happened but it was such a bummer. I heated it to 235 degrees and then cooled it but it wasn’t quite at 100 degrees when I started stirring only because the video said it should take about 15 minutes but I waited over 20 and it hadn’t reached 100 degrees yet so I didn’t want to wait too long before stirring but I’m wondering if that’s what I did wrong.. I don’t know what else it could be. But I’m so bummed I don’t even know if I want to try it again. :( Would it have been better to wait even longer (probably would have taken about 30 minutes) to make sure it got to 100 degrees before stirring?
Don’t worry yourself with temperatures just bring it to a boil, Then bring down the heat for 5 mins, then take it off. Once you have removed from the heat start your stirring.
I am excited to try this. I sometimes treat myself to a jar of maple butter… I just ate a spoonful a few minutes ago. haha
I sat down at the computer and wondered if there are any recipes that use this or a recipe of how to make it. I can’t wait to give this a go… I think I would also like to eat maple butter on my deathbed. And homemade maple butter? Must be incredible!
Thanks for the recipe , I did this by myself. After boiling for about 6 mins I took off the heat and started stirring in almost like a small whipping motion , Anyways It turned into maple butter after only 11 mins of stirring so I hope everyone doesn’t get discouraged because of the time because it can be done In about 1/3 of the time you used. Its all about creating as many bubbles as you can with movement , Also taste varies in maple butter with the different grades of syrup. Thanks – Micah
Nothing like seeing this recipe on the morning of a day off from work (the year end burning of vacation time that I will otherwise lose). This was just added to my day’s agenda…drop kiddo of at school….work out…make maple cream…make oatmeal for breakfast using maple cream. I can’t wait!!!
Hi there!
I just stumbled on this post in a Google search for recipes with Maple Cream. I have a jar that I received for Christmas and I have no idea what to do with it. For me, it’s too sweet to eat on toast or anything other breakfast item. Do you happen to have or know of any recipes that call for Maple Cream IN them? I would love some suggestions! This is a great blog BTW.
Thanks so much!
Kristen
I attempted to make this..it turned into maple sugar
I have tried this recipe a couple of times now. It always turns to sugar on me. I even got a digital thermometer so I could be more exact. What am I doing wrong?
Just wondering if anyone has tried any part of this recipe in a Vitamix?
How long does it last when refrigerated?
Can I use my kitchen stand mixer to whip it instead?
Is there an actual step-by-step recipe to make this somewhere? I’d love to try it, but can’t find an actual recipe. Help! Thanks!
Hi, my husband and I got a Vermont Maple Cream as a gift recently and when we opened it today we saw some greyish mold on the liquidy part on the surface of the plastic jar. The sides had some mold too. Is the maple cream still safe to be consumed? Can we heat it up?