America’s Test Kitchen DIY Maple Cream

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Learn how to make maple cream with the Test Kitchen’s Andrea Geary—a delicious treat that only requires one ingredient (and just a little bit of old-fashioned stirring).

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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28 Comments

  1. I went a tiny bit OVER 235 degrees F & made 'MAPLE FUDGE'!@#$% A bit of hot water saved the day though & made the 'maple cream'. I must say, this is the most PHYSICALLY CHALLENGING recipe I've EVER attempted! YOIKS! I almost gave up! I EVEN got a BLISTER on a finger from stirring!@#$% Probably won't make this again. But thanks for the recipe!

  8. Stirred manually with a wooden spoon? Put that on an electric stand mixer with dough hook attachment at its lowest setting, and mix it with rest intervals to let the crystals form and prevent machine burnout.

    Or use a handheld mixer at its lowest setting and five rest intervals in between.

  10. Ok we did this watched the video 5 times followed to the t
    It set up fast , set up half way threw pouring into the jar , now it’s in the jar and it’s not spreadable !!!
    What do we do with it now ??? It sure isn’t gunna pour out , or spread ! It’s more like soft candy

  11. Maple butter does not have butter in it its just called that way because of the spreadable property .. i know because i'm canadian and i've been surrounded by suger shacks almost all my life and go almost every year …. i am perfect bilinguel and can assure you that no where in Québec is Maple Butter called Maple Cream but outside Québec i cant say for sure .

  25. Hey, i did the same things but added less syrop to a very big pot. After cooling everything i started stirring but could barely do it ( i see on the video it goes much, much easier). After around 25 minutes i got this what here was presented as little bit more than half way and after a minute it turned into something like fudge. It's tottaly smooth and delicious but definetely cannot be spreaded. Do you know what might go wrong? Overheated ?

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