Thinning out Maple Cream

[devils11217]

I think i may have over cooked my cream slightly.. it is alittle dryer rather than creamy. is there a way to thin it out or did i ruin this batch

[Moser's Maple]

try adding some distilled water to thin it. you may notice though by adding water your cream will want to separate

[backyard sugaring]

We add a little Hot syrup. It works every time. Good Luck. Lee

[rgmaple]

I'd pack it and wait a few days. You will see the batch gets creamy on its own. I purposely make the maple cream thick so it has a longer shelf life.

[Marvel26]

I'd pack it and wait a few days. You will see the batch gets creamy on its own. I purposely make the maple cream thick so it has a longer shelf life.

rgmaple, I was just about to ask a question on this.

Should the cream be spreadable at fridge temperature? or is it supposed to warm up to room temp before you use it as a spread? Mine is like a soft soft fudge at fridge temp but if you leave it out on the table for a bit it becomes spreadable.

[Mel]

Might be some mixup in regional terminology here.

The spreadable stuff we make, we call 'butter'.

The fudge-like stuff, we called 'cream'.

I think some other places might refer to our 'butter' as 'cream'.

If our 'cream' is cooked too hard, it could be 'fixed' by adding some syrup, or melting it into hot syrup, and cooking it all over again.

May be some clarification needed.

[rgmaple]

rgmaple, I was just about to ask a question on this.

Should the cream be spreadable at fridge temperature? or is it supposed to warm up to room temp before you use it as a spread? Mine is like a soft soft fudge at fridge temp but if you leave it out on the table for a bit it becomes spreadable.. It sounds like it's just right. The fridge does stiffen the maple cream up and leaving it out for awhile will soften it to be spreadable.

[Marvel26]

. It sounds like it's just right. The fridge does stiffen the maple cream up and leaving it out for awhile will soften it to be spreadable.

Excellent...it was my first batch ever.

I over cooked it and then thinned it out with syrup to what I guessed was the right consistency. I definitely need a digital thermometer for this though as the dial candy therm I have doesn't cut it.

[ennismaple]

I definitely need a digital thermometer for this though as the dial candy therm I have doesn't cut it.

It helps a lot. A 0.5 degree difference when you finish boiling can be the difference between beautiful butter (cream) and stuff that's too thick to spread.