Ingredients :

• 1 can of maple syrup (540 ml)
• 3 tablespoons (45ml) butter
• 1 cup (250 ml) 35% cooking cream
• 1 teaspoon (5ml) vanilla essence

Preparation :

1. In a saucepan, bring the maple syrup and butter to a boil.
2. Place over low heat and simmer for 5 minutes.
3. Add the cream and the vanilla.
4. Bring to a boil again.
5. Simmer slowly, without stirring, until the temperature reaches 118°C (245°F) on a candy thermometer. (It’s important, if you don’t want it to look like caramel)
6. Let cool for 8 minutes.
7. Pour the mixture into the container of your electric mixer.
8. Blend on high speed for 10 minutes.
9. Lay a sheet of wax paper in the bottom of an 8-inch Pyrex dish and pour the mixture into the dish.
10. Refrigerate for 2 to 3 hours.
11. Cut into cubes and leave in the fridge.

I’m sorry for your line, but bon appetit!

We also have a good sugar cream from Quebec (no syrup) and easy to make!

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