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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Maple Cream, Creams, and Sauce



Pure Maple Cream (made by hand)

Instructions: Boil syrup to 230°F (20-22° above the boiling point of water, which should be established at the time syrup is boiled for creaming.)  Remove immediately from heat and cool quickly by seating pan in ice water or cold running water.  Cool to 70°F or lower.  Stir the thickened syrup by moving a wood spoon or paddle back and forth.  Mixing should be continuous and takes time (approx. 20 minutes).  When surface becomes dull and the cream retains ridges created by stirring, creaming is complete.
For commercial production, refer to the Maple Confection Notebook.


Creamy Maple Cream

  • 4 oz cottage cheese
  • 3 oz softened cream cheese
  • ¼ cup maple syrup
  • 2 Tbsp milk
  • ½ tsp ground cinnamon
Directions: In a small bowl, beat together the ingredients with an electric mixer until smooth. Serve immediately or refrigerate in a tightly covered container. This spread will keep for up to a week in the refrigerator.


Creams (fudge-like confections)


Maple Creams

  • 2 cups maple syrup
  • 1 cup heavy cream
Directions: Combine in saucepan. Bring to 234°, using candy thermometer or until candy forms a soft ball in cold water. Remove from heat. Beat with wooden spoon until light in color and thick. Spread in buttered 8” square pan and cut into squares.


Almond Maple Creams


  • 1 cup maple sugar
  • 1 cup light brown sugar
  • ½ cup water
  • ½ tsp almond extract
  • Walnut meats
Directions: Cook the sugars and water to 240°, or to the soft-ball stage; add the almond extract. Cool to lukewarm, then beat until creamy, yet firm. Knead until smooth, form into small balls, and press a walnut meat into each ball.




Vermont Maple Cream (Pudding)

  • 1 envelope unflavored gelatin
  • 2¼ cup milk
  • 3 eggs, separated
  • ¼ tsp salt
  • ¾ cup maple syrup
  • 1 tsp vanilla
Directions: Soften gelatin in milk in top part of double boiler. Place over hot water and heat to scalding. Beat salted egg yolks, stir in syrup, and add to milk. Cook over simmering water, stirring, until mixture begins to thicken. Remove from heat. Beat in stiffly beaten egg whites. Add vanilla. Pour into pudding dish and chill until very firm.
Makes 6 servings.


Maple Cream (Sauce)

  • ½ cup maple syrup
  • ½ cup heavy cream
  • ¼ cup butter
  • ½ cup hazelnuts, pecans, or walnuts; chopped
Directions: Put the maple syrup, cream, and butter in a small heavy-based saucepan and stir over low heat until blended. Bring to a boil and simmer for 6 to 7 minutes, until the sauce is syrupy. Off the heat stir in the nuts. Serve at once or leave until cold; stir again before serving.
For pancakes, waffles, and ice cream; serve hot or cold.
Black Treacle Cream and Molasses Cream can be made the same way.
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