INGREDIENTS

INSTRUCTIONS

Prepare an ice bath: fill a large bowl with 1/2 inch of water and ice.
Pour maple syrup into a small high-sided saucepan, and stir in milk. Set a
candy thermometer in the syrup, and place over medium-high heat. Cook,
without stirring, until the temperature registers 232 degrees, about 10
minutes. Remove from heat, and pour into a cold, clean saucepan placed in
the ice bath. Do not move or disturb the syrup in any way whatsoever while
cooling: If the syrup gets jiggled at this point in the process, the cream
won't form. Let stand, adding ice as needed until the syrup radiates a
gentle warmth to the back of the hand when held about 1 inch above it, or a
candy thermometer registers about 100 degrees.
Once the mixture reaches the proper temperature, using a wooden spoon,
start stirring slowly until the mixture turns a lighter color and thickens
to the consistency of peanut butter. This should take about 12 minutes.
Working quickly, transfer the cream to a jar or plastic container, and
store covered in the refrigerator for up to 6 months, or store indefinitely
in the freezer.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1 Calories (kcal); trace Total Fat; (48% calories from fat);
trace Protein; trace Carbohydrate; trace Cholesterol; 1mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Don Harlow
Converted by MM_Buster v2.0n.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”