Maple Cream (Maple Butter)

Maple Cream (Maple Butter)

2 cups grade A maple syrup
¼ tsp oil or butter (keeps it from boiling over, allegedly)
¼ tsp salt, optional

Using a bigger saucepan than you think you’ll need, bring to a boil, cook on low until bubbles look like big foam.  Cold water test:  just barely holds together – not quite to soft ball yet.  Took about 30 minutes.  It will boil up a lot and then suddenly shrink back down and look thicker.

Remove from heat and cool until you can comfortably hold your hands on the sides of the pan, about 30 minutes.

Stir without stopping.  It will thicken and get lighter.  Stop when it’s the color of peanut butter cookie dough and starts to lose its gloss.  It should still be a little more runny than you think it should be – similar to thick honey.  This took about 10 minutes.

Pour it into a jar with a tight-fitting lid.  Maple cream can be stored at room temperature or refrigerated for at least 2 months.

If you mess up, put it back in the pan, add 2 Tbsp water and melt it back into syrup and try again.