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Maple cream, also known as maple butter or maple spread, is a confection that is made from maple syrup, by cooking the syrup to approximately 234 degrees, cooling it to room temperature, and stirring it until it reaches a smooth consistency. It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. A gallon (about 3.8 liters) of pure maple syrup will make about 8 pounds (3.6 kg) of maple cream.
The consistency of maple cream is light and spreadable, very similar to the consistency of peanut butter. Its name comes from the fact that its "creamy" or "buttery" smooth, not because it has any dairy product in it (it is dairy free). It is sometimes used as a spread instead of butter, or as a frosting. Cinnamon is sometimes added to create "maple cinnamon butter". In parts of Canada, maple cream refers to a thick, rich, creamy maple candy made from maple syrup and eaten with a spoon. Maple butter refers to the maple confection with a more spreadable consistency.
References
- Lyon, Amy, and Lynne Andreen. In a Vermont Kitchen. HP Books: 1999. ISBN 1-55788-316-5. pp 68-69.
- Strickland, Ron. Vermonters: Oral Histories from Down Country to the Northeast Kingdom. New England Press: 1986. ISBN 0-87451-967-9.
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