Maple Sugar Crème
Ingredients
500 ml (2 cups) maple syrup
Heat the maple syrup over high heat, until it reaches 113°C (235°F). Do not stir the syrup while heating. If the rising foam threatens to overflow, spray it with water to make it subside. You can also brush the sides of the saucepan with a moistened brush to keep them clean and prevent the syrup from crystallizing.
When the syrup reaches the specified temperature, remove the saucepan from the heat and place it on a rack to let air circulate all around it. Leave the saucepan on the rack for 1 minute.Avoid bumping the saucepan or stirring the syrup, otherwise crystals may form. To stop the syrup cooking, spray the foam with cold water until it disappears. As the liquid subsides, brush the sides of the saucepan with a moistened brush.
When the foam has disappeared and the sides of the saucepan are clean, pour the heated syrup into a stand mixer bowl and refrigerate on a rack until the syrup cools to 90°F (32°C).
Remove the bowl from the fridge. Using a stand mixer fitted with the flat beater attachment, mix for around 5 minutes at medium-high speed, until the syrup turns pale and thickens. Set aside.
Place the bowl on top of a saucepan of simmering water. Heat the preparation gently, stirring constantly with a rubber spatula, until the sugar crystallizes.
At this point, the creme is ready.
Storage
Maple sugar creme will keep for 2 months in the fridge in an airtight container. If the creme hardens, you can heat it for around 10 seconds in a microwave to soften. Be careful; it heats up quickly. The creme can be heated several times without suffering.
