Food recipes
Maple Cream
Maple Cream Ingredients: syrup, maple, canadian milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Prepare an ice bath: fill a large bowl with 1/2-inch water and ice. Pour maple syrup into a small...
Maple Cream
Ingredients:
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Prepare an ice bath: fill a large bowl with 1/2-inch water and ice.
Pour maple syrup into a small high-sided saucepan, and stir in milk.
Set a candy thermometer in the syrup, and place over medium-high heat.
Cook, without stirring, until the temperature registers 232 degrees F, about 10 minutes.
Remove from heat, and pour into a cold, clean saucepan placed in the ice bath.
Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form.
Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1-inch above it or a candy thermometer registers about 100 degrees.
Once the mixture reaches the proper temperature, using a wooden spoon, stir slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter, about 12 minutes.
Working quickly, transfer the cream to a jar or plastic container, and store, covered, in the refrigerator for up to 6 months, or store indefinitely in the freezer.
Ingredients:
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Prepare an ice bath: fill a large bowl with 1/2-inch water and ice.
Pour maple syrup into a small high-sided saucepan, and stir in milk.
Set a candy thermometer in the syrup, and place over medium-high heat.
Cook, without stirring, until the temperature registers 232 degrees F, about 10 minutes.
Remove from heat, and pour into a cold, clean saucepan placed in the ice bath.
Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form.
Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1-inch above it or a candy thermometer registers about 100 degrees.
Once the mixture reaches the proper temperature, using a wooden spoon, stir slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter, about 12 minutes.
Working quickly, transfer the cream to a jar or plastic container, and store, covered, in the refrigerator for up to 6 months, or store indefinitely in the freezer.