Maple cream is something I grew up eating! Have you tried it before? It's a 1-ingredient hand-stirred cream that is well worth the work! Recipe Instructions: www.freshisreal.com/how-to-make-maple-cream/ If you try it, please take your time and pay attention to the boiling syrup and let me know in the comments how it went for you!
After I watched your video it was plain to me why it's so expensive to buy. It it were 15 year's ago I would definitely make your recipe, as I always made different cooked candies throughout my life, but now I'm 73 years old with severe osteoarthritis and osteoporosis. I also have a torn rotator cuff in my right and being right handed, the stirring would be impossible for me, not to mention it being dangerous for me to cook in this chair. So the only option I have is to pay the +++ price for an organic Vermont maple butter. I will have to say, yours looks better than any I've tried before. I can smell the aroma from here! lol Thank you for a wonderful tutorial/video and God Bless you and yours. In Christian love, Linda D. from Texas.
We only made this in the winter so we would cool it in the snow I piled up just outside the door...my dad would stand out there the whole time..cooled in just a few minutes. This maple syrup was from our own trees he would tap himself..150 of them,single buckets. I miss him alot
Hi Fred! That's a great idea to make maple cream and cool it in the snow! Very smart! I bet you miss him a lot. This is a wonderful memory to help you remember him and the things you did together!
Hi! Maple cream on its own, on a cake for instance, the maple cream will eventually melt off or change in texture. I think for maple icing, bakers mix the maple cream or maple syrup with other ingredients. But if you're looking to make a cleaner recipe without shortening, for example, I would consider whipping up some coconut cream or something with gorgeous maple cream but I haven't tried it yet so I'm not sure if it would hold up and stay thick.
Thank you! Although I can't take credit for this one as maple cream has been around for a long time. But it is my version with my instructions, so I hope you liked the video ;)
I don't see why you wouldn't be able to stir while it's still in the ice bath. When you did try, did you keep stirring while it was cooling? Or did you stop because it still felt too warm?
@@melindasweeney8333@melindasweeney8333 You could also transfer the hot syrup into a very cold pot that's been in the freezer or fridge, then place that pot over another metal bowl or pot with ice. This could help to cool it faster. Some people will place the pot with the boiled syrup directly in the snow to cool it even faster, but that only works in the winter season.
Well, some say that using a wooden spoon is the best way to stir it but you could try using a mixer as long as the attachment and bowl are very cold (place them in the freezer first). And cool your syrup, of course, see the recipe's instructions. If you use a mixer or a hand mixer and your boiled syrup still feels hot, you might have to place an ice bath underneath to help cool it while you continue mixing. This will be easier to achieve with a hand mixer. If you do try it, please let us know if it works as well. Ps. It will still take at least 30 minutes to make even if you use a mixer.
You could try and let it cool for longer. The mixture gets thicker, which could reduce the hand-stirring time. If I was at my dad's sugar bush, I would place my pot into the cold snow so it would get cold much faster ;)
P.S. I meant to mention that maple is my favorite flavor of everything. Strange being raised in Texas, huh? I can find maple fudge here but none of the grocery stores carry a true organic wonderful tasting syrup, I know because I've tried at least 6 different brands. Take Care of yourself. Linda D.
@lindadillon4482 I (from NC) get my real maple syrup online from “Tree Juice Maple Syrup llc”. They’re in Arkville, New York. I get it by the half gallon or gallon. They wrap it good to send it thru the USPO to you. @treejuice
If you boil it too much? It will simply be very thick when stirring and possibly turn into maple sugar which is equally amazing. You can grind the maple sugar into a finer texture and use it in baked goods or any way you might use quality sugar. You can also crumble it and use it as a topping in a fruit crumble.
It's a popular question, but as the cream thickens, it might be too much work for the machine and might burn the motor if you don't have a heavy-duty appliance. You can start mixing with a mixer and could finish by hand. Report back if you try it ;)
You can try it, but it might burn out or break your mixer as the syrup thickens. If you have a heavy-duty mixer, it might work. Remember to place the bowl in the freezer or fridge for a few hours so it's nice and cold.
Hi! Great question! I think I should create my next video on the difference between mixing by hand and using a quality stand mixer. Please note that if the mixer is not a heavy-duty brand, it could burn the engine if mixing for too long or if the mixture becomes too thick and difficult for the mixer to handle. Also, with a mixer, I feel that the recipe should be doubled to 4 cups of maple syrup, as with two, the mixing paddle might not reach the boiled maple syrup in the bottom of the mixing bowl.
In the good old days my grandma would even use bacon fat BUT many that follow a dairy-free or vegan lifestyle can't use those ingredients but it does work.
@@FreshisReal I miss my gramma, my mom and dad, not trying to be funny, but there is always bacon fat on the counter in every house, on my counter now.
Hi! You could try, but from my experience, there's just something magical that transforms when using a plain old wooden spoon and stirring right into the bowl. I've tried different ways, and it seems to be the best method. You could start with a mixer and finish stirring by hand or the other way around... there's really no wrong answer but doing it by hand works well. Let us know if you do try it!
I'm not sure as I've never tried it, but I could try it soon and let you know. It would be important to freeze the mixer accessories/parts first, so they are nice and cold when you start mixing.
@@ruthw4881 So true, especially if the syrup is boiled to 235° F as it gets much thicker and could potentially burn the motor of a mixer. At 234°F, it might be a bit easier, but one would have to try.
I think it could as long as it can withstand the high syrup temperature. Look it up just in case. I wouldn't want it to explode in your beautiful syrup. I think you can buy a candy thermometer for less than $10, it might be worth it.
It will stay in a spreadable texture. But will be colder once refrigerated, so a little harder. If you boil the syrup a few degrees too much it will be thicker when mixing which could, in turn, create a drier spread. And if you overcook it, it will be like granulated sugar when you try and mix it.
It's pure natural maple sugar so it can easily keep for 1-2 months in the refrigerator with no problem. Keep in mind that you'll probably eat it in less time as it's so good! You can spread it on toast, pancakes, any dessert really. Let me know if you do try it! I made more over the holidays and mixed in thick coconut cream (1/3 cup). It's good but I prefer the one-ingredient version better! Also, I tried with my mixer again, and to be honest, even though it's hard work to mix by hand it actually works faster than with a mixer.
@@FreshisReal excellent. My wife and I make maple syrup and sell it at our local farmers markets. I had mentioned maple cream to her to possibly sell, maybe we will look into one of the machines, don't want to be walking around with popeye arms. :)
@@thomashansen871 That would be such a nice product to offer! Can't beat a 1-ingredient natural spread! Yes, a machine would help for sure especially if you make larger portions! I just quickly looked online and there are industrial size machinery so you'll have to find one that meets your needs and budget ;)
Maple cream is something I grew up eating! Have you tried it before? It's a 1-ingredient hand-stirred cream that is well worth the work! Recipe Instructions: www.freshisreal.com/how-to-make-maple-cream/ If you try it, please take your time and pay attention to the boiling syrup and let me know in the comments how it went for you!
which kitchen funnel do you use? thanks
After I watched your video it was plain to me why it's so expensive to buy. It it were 15 year's ago I would definitely make your recipe, as I always made different cooked candies throughout my life, but now I'm 73 years old with severe osteoarthritis and osteoporosis. I also have a torn rotator cuff in my right and being right handed, the stirring would be impossible for me, not to mention it being dangerous for me to cook in this chair. So the only option I have is to pay the +++ price for an organic Vermont maple butter. I will have to say, yours looks better than any I've tried before. I can smell the aroma from here! lol
Thank you for a wonderful tutorial/video and God Bless you and yours. In Christian love, Linda D. from Texas.
Thank you Linda, I'm glad you enjoyed the video. Did you see my other reply?
Awww, I wish I could make some for you! ❤
We only made this in the winter so we would cool it in the snow I piled up just outside the door...my dad would stand out there the whole time..cooled in just a few minutes.
This maple syrup was from our own trees he would tap himself..150 of them,single buckets. I miss him alot
Hi Fred! That's a great idea to make maple cream and cool it in the snow! Very smart! I bet you miss him a lot. This is a wonderful memory to help you remember him and the things you did together!
Hi, do you have a good average of success? On 10 batches I made I 50% became cream and other 50% became very hard and sucre de pays, Cheer
Awesome! I will have to drizzle some over homemade pumpkin donuts! Thank you!
That sounds heavenly! Yum!
You sure made me hungry, I absolutely love maple & I have never heard of maple cream. Thank you 🙏🏼
I need to make more! It's that time of year when my dad is getting all his gear ready to tap the maple trees and make maple syrup! Yum!
My favorite way to use it is on a toasted crumpet with a few toasted walnut or pecan halves on top!
That sounds delicious! I'm going to be sharing a new recipe very soon that includes boiled maple syrup, like in this video! Enjoy your day!
Fascinating. If I was bored, I would totally do this.
Thank you for sharing ❤
Float the ice in water and set the syrup into it. Cools faster
This is a future schedule 1 drug
Can this be used for maple frosting? A neighbor made the most fantastic maple frosted cake
Hi! Maple cream on its own, on a cake for instance, the maple cream will eventually melt off or change in texture. I think for maple icing, bakers mix the maple cream or maple syrup with other ingredients. But if you're looking to make a cleaner recipe without shortening, for example, I would consider whipping up some coconut cream or something with gorgeous maple cream but I haven't tried it yet so I'm not sure if it would hold up and stay thick.
Put some butter on the rim of your pot and it won't boil over at all. 👍
Yes, I've heard of this trick before! Thank you for sharing it with us!
That looks good. Your recipes are amazing.
Thank you! Although I can't take credit for this one as maple cream has been around for a long time. But it is my version with my instructions, so I hope you liked the video ;)
Fantastic 👏 👏👏
can you stir it while in ice bath? I tried before and it didn't cool quick enough bc outside was right temp but not the middle part?
I don't see why you wouldn't be able to stir while it's still in the ice bath. When you did try, did you keep stirring while it was cooling? Or did you stop because it still felt too warm?
@@FreshisReal i didn't stir at all in the ice bath and i guess the middle part was too warm still is why it didn't come together. I'm gonna try again
@@melindasweeney8333@melindasweeney8333 You could also transfer the hot syrup into a very cold pot that's been in the freezer or fridge, then place that pot over another metal bowl or pot with ice. This could help to cool it faster. Some people will place the pot with the boiled syrup directly in the snow to cool it even faster, but that only works in the winter season.
After it cools to 95 degrees could you stir it with a whisk or a electric mixer or does it have to be a wooden spoon. Thank you
Well, some say that using a wooden spoon is the best way to stir it but you could try using a mixer as long as the attachment and bowl are very cold (place them in the freezer first). And cool your syrup, of course, see the recipe's instructions. If you use a mixer or a hand mixer and your boiled syrup still feels hot, you might have to place an ice bath underneath to help cool it while you continue mixing. This will be easier to achieve with a hand mixer. If you do try it, please let us know if it works as well. Ps. It will still take at least 30 minutes to make even if you use a mixer.
Worth a try! Mmmm maple...
Definitely worth a try! And if your mixture ends up a tad thicker or even thinner it's still AMAZING! So good!
This looks amazing!! Yum❤ Tfs
I’m going to use this on my waffles
Please let me know if you do try! You'll love it!
Thank you, Spasibo, take skal du have!
Have you tried making it when it cooled down to 60F like paulfamilysugarbush make their own commerical maple cream?
You could try and let it cool for longer. The mixture gets thicker, which could reduce the hand-stirring time. If I was at my dad's sugar bush, I would place my pot into the cold snow so it would get cold much faster ;)
Do you refrigerate this after it's done? Or keep it at room temperature?
In the fridge is best! ;)
Just curious what would happen if you whipped it without the boiling? Maybe that’s a dumb question?? Forgive me 😂
After mixing for a while it could change the color of the syrup but without the extra boiling of the sugar, the texture itself wouldn't change.
P.S. I meant to mention that maple is my favorite flavor of everything. Strange being raised in Texas, huh? I can find maple fudge here but none of the grocery stores carry a true organic wonderful tasting syrup, I know because I've tried at least 6 different brands. Take Care of yourself. Linda D.
Remind me next spring, I could ship you a smaller bottle from my dad's sugar bush! It's SO good!
@lindadillon4482 I (from NC) get my real maple syrup online from “Tree Juice Maple Syrup llc”. They’re in Arkville, New York. I get it by the half gallon or gallon. They wrap it good to send it thru the USPO to you. @treejuice
It makes me want to lick the bowl!
I say cool it down to 96 degrees and yes, keep stirring, that whole 30 minutes.
If I overlooked it can I add anything to it and recook it?
If you boil it too much? It will simply be very thick when stirring and possibly turn into maple sugar which is equally amazing. You can grind the maple sugar into a finer texture and use it in baked goods or any way you might use quality sugar. You can also crumble it and use it as a topping in a fruit crumble.
I'm wondering why this can't go into a stand mixer on low....?
It's a popular question, but as the cream thickens, it might be too much work for the machine and might burn the motor if you don't have a heavy-duty appliance. You can start mixing with a mixer and could finish by hand. Report back if you try it ;)
Pour in a bowl & use an electric mixer.
You can try it, but it might burn out or break your mixer as the syrup thickens. If you have a heavy-duty mixer, it might work. Remember to place the bowl in the freezer or fridge for a few hours so it's nice and cold.
@@FreshisReal
Thank you.👍
If you would chuck the wooden spoon into a cordless drill? Maybe it would take less time.
That's such a great idea! Let me know if you try it before me! lol
Why not use a kitchenaid mixer?
Hi! Great question! I think I should create my next video on the difference between mixing by hand and using a quality stand mixer. Please note that if the mixer is not a heavy-duty brand, it could burn the engine if mixing for too long or if the mixture becomes too thick and difficult for the mixer to handle. Also, with a mixer, I feel that the recipe should be doubled to 4 cups of maple syrup, as with two, the mixing paddle might not reach the boiled maple syrup in the bottom of the mixing bowl.
maybe use a frozen bowl already? why not use a hand mixer? or stand mixer? will it crystalize ?
How do you know if it reached 234F with that kind of Candy Thermometer? pretty hard...
Let me go find a couple of examples for candy thermometers and I'll share the links here.
Can you use an immersion blender to whip it instead of stirring with a spoon?
If you just over heat too much it become very hard and can break your machine, here I use a drill with a cement bit
@@dancoutu-gl1jmI don’t see that in the video.
What us the shelf life if the maple cream?
Hi! If kept in the fridge, as long as jam would last. Many months... probably even up to a year. And, always use clean utensils to spoon some out ;)
Putting butter on the rim to fight boil over.
In the good old days my grandma would even use bacon fat BUT many that follow a dairy-free or vegan lifestyle can't use those ingredients but it does work.
@@FreshisReal I miss my gramma, my mom and dad, not trying to be funny, but there is always bacon fat on the counter in every house, on my counter now.
we don't have maple syrup in Argentina :(
Oh no! Wish I could ship you some because it's SO good!
You are so adorable !!!
Can u use a hand mixer
Hi! I've tried but it almost took longer and didn't work as well. Try it! If it doesn't work for you, finish stirring by hand ;)
Could you use an electric mixer to stir?
Hi! You could try, but from my experience, there's just something magical that transforms when using a plain old wooden spoon and stirring right into the bowl. I've tried different ways, and it seems to be the best method. You could start with a mixer and finish stirring by hand or the other way around... there's really no wrong answer but doing it by hand works well. Let us know if you do try it!
Does it not work as well using an electric mixer?
I'm not sure as I've never tried it, but I could try it soon and let you know. It would be important to freeze the mixer accessories/parts first, so they are nice and cold when you start mixing.
You would ruin your mixer
@@ruthw4881 So true, especially if the syrup is boiled to 235° F as it gets much thicker and could potentially burn the motor of a mixer. At 234°F, it might be a bit easier, but one would have to try.
I only have a tea thermometer. Will this work too?
I think it could as long as it can withstand the high syrup temperature. Look it up just in case. I wouldn't want it to explode in your beautiful syrup. I think you can buy a candy thermometer for less than $10, it might be worth it.
@@FreshisReal Haha as long as it's just the syrup to be safe, everything is fine 😂 But thank you, I will look for a candy thermometer. 😊
@@FreshisReal I just found a candy thermometer made by KitchenCraft. Can you recommend this?
@@Platanus91, as long as it says that it's a candy or frying thermometer you should be ok.
Could you put it in the mixer?
You could try but it does work better/faster by hand. If you try with a mixer your bowl and mixer attachment need to be very cold.
I watched another recipe and they said to add a pinch of salt
You could totally add a pinch of quality sea salt if you want.
No wonder it's so expensive
So it stays soft in the jar?
It will stay in a spreadable texture. But will be colder once refrigerated, so a little harder. If you boil the syrup a few degrees too much it will be thicker when mixing which could, in turn, create a drier spread. And if you overcook it, it will be like granulated sugar when you try and mix it.
Fresh is Real thanks so much! It looks wonderful!!
@@lauravillani7073 It's so good! I hope you try it!
How long does it keep?
It's pure natural maple sugar so it can easily keep for 1-2 months in the refrigerator with no problem. Keep in mind that you'll probably eat it in less time as it's so good! You can spread it on toast, pancakes, any dessert really. Let me know if you do try it! I made more over the holidays and mixed in thick coconut cream (1/3 cup). It's good but I prefer the one-ingredient version better! Also, I tried with my mixer again, and to be honest, even though it's hard work to mix by hand it actually works faster than with a mixer.
@@FreshisReal excellent. My wife and I make maple syrup and sell it at our local farmers markets. I had mentioned maple cream to her to possibly sell, maybe we will look into one of the machines, don't want to be walking around with popeye arms. :)
@@thomashansen871 That would be such a nice product to offer! Can't beat a 1-ingredient natural spread! Yes, a machine would help for sure especially if you make larger portions! I just quickly looked online and there are industrial size machinery so you'll have to find one that meets your needs and budget ;)
@@FreshisReal yeah, i found a post where a guy made one, I would probably go that route.
@@thomashansen871 That's very smart! That person can make custom to your needs!
😅😅😅😅👍🏼👍🏼👍🏼