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Maple syrup is boiled together with golden syrup to a magic temperature, it's then cooled and whipped. Absolutely delicious!
3 people made this
IngredientsMakes: 350 ml
- 350ml pure maple syrup
- 2 tablespoons golden syrup
MethodPrep:40min ›Cook:15min ›Extra time:2hr chilling › Ready in:2hr55min
- Fill your sink with at least 15cm of very cold water before starting to cook the spread.
- In a large saucepan over medium-high heat, bring the maple syrup and golden syrup to the boil. Cook the syrup until a sugar thermometer reads exactly 112 degrees C, stirring occasionally. The correct temperature is very crucial in the process.
- As soon as the syrup reaches the correct temperature, take the saucepan off the heat and carefully lower it into the cold water bath. Allow the syrup to rest and cool until it reaches 20 degrees C, about 30 minutes.
- When the syrup reaches 20 degrees C, remove the saucepan from the cold water bath and beat the cooled syrup with an electric mixer on high speed until the syrup forms a creamy, thick spread, about 3 minutes.
- Pack the spread into a jar, cover and ripen in refrigerator for about 2 hours before serving. Maple spread will keep covered in refrigerator up to a month. If chilled maple spread is too hard to spread straight from the refrigerator, allow to come to room temperature.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
by Heather Smith
This is a wonderful recipe, absolutely delicious. My two cents: It's a good idea to calibrate your candy thermometer anytime you're making something where the temperature is critical. Rapidly boil water and test the temperature of the boil with your thermometer. Water boils at 212 degrees at sea level. Where I am, water boils at 215 degrees, so I add the extra three degrees onto the temperature of whatever I am making. My other hint is that when you're filling your sink with cold water, do not fill it more than a few inches. The point is to rapidly cool your syrup so that it doesn't continue to cook. I had too much water in my sink which made my pot float. As I was struggling to let some water out, a whole gush of cold water spilled into my pot and ruined my entire batch So sad when maple syrup is so pricey! But once I got it right, it was fabulous!-16 Dec 2010
by Wally Hetrick
This maple spread is amazing in the morning with an English muffin and coffee. Simple to make, just follow the instructions. Use a large size pot, to reach the specified temp, the syrup will roll to a slow boil. Great recipe will definitely make again.-01 May 2010
Followed instructions exactly, however beating the mixture once cooled is very hard on the mixer. Burned out my hand mixture during the process .....recipe is good, but not worth the cost of a new appliance!-26 Mar 2011