maple marc
04-07-2009, 02:00 PM
I just canned my first batch of cream--really good stuff. I started with mid-season medium amber syrup with an invert sugar level of 1%--just a pint to see how the process goes. The syrup was heated to 22 degrees above the boiling point of water, then transferred to the mixing bowl of a KitchenAid. The syrup was cooled in the freezer for about 70 minutes to lower the temperature to 65 degrees. I then stirred it using the KitchenAid with the paddle, speed set on 1 most of the time. I was glad not to be hand stirring, since it took 2 hours to finish the cream! After about 90 minutes I became impatient and increased the speed to 2. The mixer did not seem to bog down with only 1 pint of syrup in it. After two hours the gloss disappeared and the cream lightened and thickened. There was a very fine grain to it. The net amount of cream was 1.5 cups.
The next time I make cream I will increase the batch size to a quart of syrup. I think the KitchenAid--a 250 watt model--can handle it.
The next time I make cream I will increase the batch size to a quart of syrup. I think the KitchenAid--a 250 watt model--can handle it.