HELP -maple cream

[kubbie]

8O We recented tried to make maple cream. We obviously don't have a clue what we are doing since we have gone from a taffy like substance to rock hard candy. We're not even close. Can anyone give us very specific recipe? The one I got on the internet was not very detailed and I think that is where I'm going wrong. Thanks.

Anna

[Salmoneye]

Try this...Trick is in the constant stirring while cooling and that is why big guys use a machine for making Maple Butter (cream or spread)

http://ohioline.osu.edu/b856/b856_105.html

[kubbie]

:roll: In the North American Maple Syrup Producers Manual under the chapter titled "Other Maple Products" it says that following cooling you stir it. It doesnt say to stir it while cooling. HELP!

[Salmoneye]

Rolling your eyes at people that try to help is not conducive to repeat help attempts...Google is a wonderful thing...


). For best results, the syrup should be cooled to 50°F or below. It is considered sufficiently cooled when the surface of the cooked syrup is firm to the touch.

Or you could try this recipe which is the way that most 'commercial' stuff is done...

http://www.newenglandrecipes.com/maple/maplesauces/maplecream01.html

Or this one...

http://homecooking.about.com/library/archive/bljelly40.htm

[kubbie]

Thanks for your help. I'll try them both and see which one works better. 8)

[sip]

The key to making cream is to let it cool without stirring it and cool as fast as possible then stirring it. I have a cream machine, but I used a large mixer before I got the machine.


tap 5000 buy 6000

[farmermike]

How much do you start with when making a batch with a kitchen aid mixer? How big a kitchenaid do you have? Will just a heavy duty, 325 watt mixer last? What speed?
Thanks.

[maplwrks]

See the forum above for my input. I have ruined 3 Kitchenaid mixers making maple cream. Acream machine or commercial mixer is the way to go.

[sweetwoodmaple]

http://www.mi-maplesyrup.com/Activities/activities_beyondsyrup_maplecream.htm

[brookledge]

Brian
Excellent link for everbody to read. Terry makes 10,000 lbs of cream per year. Thats about 1250 gallons of syrup just for cream. I guess he know how to make cream. At the bottom it also tells how to test for invert sugar.
Keith

[farmermike]

I read all the post and a few book, recipes, web sites ect. Then said to heck, nothing ventured nothing gained.
With my 350 watt kitchenaid mixer, I use six cups of syrup and bring to a soft ball. (with dark syrup try 5 degrees less.) Cooled in snow to 125 degrees. Then mixed with my mixer stopping to scape the edges down. Then as it loses it gloss, stop and put it in a dish. If I keep it covered it is soft till eaten up. Which isn't long. This weekend I want to try making small balls and dip it in choclate.
Thanks to all that helped me.
farmermikes wife. :D

[brookledge]

If you only cool to 125 it will be grainy, cool to room temp 60-70 and then it will be as smooth as butter.
Keith

[sweetwoodmaple]

You'll kill your mixer at 60-70 degrees doing 3 quarts, especially if you don't have seed to add from a previous batch. 90 degrees is a good compromise and it's still pretty smooth if you are like me and don't make enough cream to justify a cream machine.

Brian

P.S. FYI on adding seed from another batch. Grainy seed = grainy cream in the new batch.