Maple Cream

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INGREDIENTS

2 c Fancy grade-A pure maple
1/4 ts milk

Servings

INSTRUCTIONS

Prepare an ice bath: fill a large bowl with 1/2 inch of 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, 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 wont 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, start stirring slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter. This should take 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. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1 Calories (kcal); trace Total Fat; (48% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Don Harlow Converted by MM_Buster v2.0n.

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Maple Cream

2 c Fancy grade-A pure maple 
1/4 ts milk

Prepare an ice bath: fill a large bowl with 1/2 inch of 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, 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  wont 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,  start stirring slowly until the mixture turns a lighter color and thickens  to the consistency of peanut butter. This should take 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.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 1 Calories (kcal); trace Total Fat; (48% calories from fat);  trace Protein; trace Carbohydrate; trace Cholesterol; 1mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0  Other Carbohydrates    Recipe by: Recipe from Don Harlow      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 0.5mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.