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/map...lecream01.html

Or this one...

http://homecooking.about.com/library.../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/Activit...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