Maple Cream Question

[nmerritt]

I’m going to attempt to make maple cream this weekend. How do you package/store it? It isn’t like syrup where you jug it at 185 degrees. Do you have to keep it refrigerated?

[brookledge]

Yes definately you need to refrigerate. Or even keep it in the freezer. If it comes out good it will be smooth and have no granulars at all.
I put mine in 1/2 and 1 pound containers.
Keith

[HanginAround]

I assume you're talking about butter/spread? Around here they use 1/2 lb and 1 pound tubs:

http://quimpex-dist.com/images/beurre250.jpg

Or 300g jars. No need to refrigerate for short term, a few weeks is fine, but refrigerate or freeze for long turn to help keep it from seperating or molding.

[nmerritt]

so you just spoon it into the tubs? What is cream selling for?

[HanginAround]

I can't be sure, but I think $5 for 250g, which is just over 1/2 lb (227 g), and $9 for 500 g.

[Lwood]

I have mine priced at $6.50 per half pound ( I only package in half pound ) and sell it almost as fast as I can make it.

[802maple]

we sell at $7 for half lb. and $12 for 1 lb.

[maplecreamy]

hi, we sell ours at $4.00 for 1/2 pound and $7.00 a pound. we can't make it fast enough!

[Flatfoot95]

We sell ours for $6.50 for 1/2 pound and $9.50 a pound. I too can not make it fast enough right now. I have about 25 pounds back ordered.

[markcasper]

How in the heck do you sell so much cream?? I can't sell more than 2 dozen 1/2 pounds a year.

[HanginAround]

Mark, I think sometimes it's a regional thing... if people are familiar with it, they look for it. Most sugarmakers here make some, and you find it on the counter at the convenience stores even. My cousin makes 10 gl batches of cream and butter sometimes daily and at least every couple days during the season.

So the question is... how can you and other locals raise the profile of these products?

[markcasper]

hangin around, That is a very good question! It seems to be somewhat of a challenge and like you said, a reginal thing. You guys out there no doubt have did it for years, therefore you probably have third and fourth generation customers that learned to be fond of it from there parents and grandparents.

Kind of like Wisconsinites are tops when it comes to beer drinking. Alot of German ingenuity with that one. I believe there are at least 25 taverns in my hometown of 15,000. That would be unheard of in other parts of the US.

Anyway, I sell most of that cream at one or two festivals that my wife and I do each year. People know where to get it and can count on pretty much the same couple dozen customers. Rarely does anyone call for it when they are out though.

One other factor in limiting cream sales is the shelf life and need of refrigeration.

[802maple]

I don't know how you people out west do it, but one reason that we sell so much is the promotion done at our county fairs, Big E, etc by our associations and private producers. For instance at the Big E we make several hundred lbs that we sell in small ice cream type cones for 75 cents. They have one of them and it isn't long before they are back after a tub of it.
So if it is at all possible hit the fairs etc. and you will most likely see the sales pickup

[HanginAround]

Mark, don't worry about refrigeration in the short term... should be fine for a few weeks at least... put what you aren't going to sell right away in the freezer, it will keep forever.

[nmerritt]

So far I’ve made about 5lbs of cream. Killed the wife’s beater however in about 30 sec. Had to resort to the cordless. Seems to come out ok. Can’t keep it around, sold most of it. Are you supposed to stir this stuff slowly or does it matter? I crank my drill up to full tilt and have at it. Couple min it turns to what I think is cream. I then spoon it into jars and it sets up in couple minutes. Right / Wrong?

[HanginAround]

There is a point where it looks like cream (butter), but it's still glossy. When it loses that sheen, then it's done. Speed shouldn't matter much, quicker is probably better than slower.