Maple Cream #HandCraftedEdibles

In an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crafted edibles. Over the course of the next twelve weeks, we'll be sharing recipes from homemade spice blends (last week's theme) to charcuterie trays and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we're sharing our favorite special diets creations. They might be gluten-free, dairy-free, nut-free, or sugar-free.

Good morning, everyone! I'm back with Camilla and the gang for another installment of HandCrafted Edibles. Today's theme is SPECIAL DIET. My family doesn't necessarily go out of our way to eat anything that follows a special diet, but we are open to a variety of foods, so we do often have foods that could be eaten by someone who does have a special dietary lifestyle, like gluten free or nut free. The following recipe is Maple Cream and it is gluten free, nut free, and you can also make it dairy free as well. I didn't make it dairy free though.

So what exactly is Maple Cream? Sometimes it is referred to as Maple Butter and is lovely on toast, pancakes, stirred into coffee, etc. You take pure maple syrup and bring it to a boil. Then you cool it down and whip it until it's nice and creamy. Nick says it's tastes just like maple candies, just in spreadable form. He absolutely loves maple anything, so this treat was for him. If you want to make maple candies, you actually just heat it to a little higher temperature and cool and pour it into molds.

I poured ours into a little pint-sized jelly mason jar for safe keeping, but it's been gobbled up! I'm not even sure how it made it to the jar in the first place!! :) This would make a great gift for friends and family, especially those who love maple.


(Print)
What you need:

• Pure maple syrup
• 1/4 tsp heavy cream OR oil 

*Note: You will also need a candy thermometer and will need to prepare an ice bath in a large bowl.
Directions:

1. Stir together syrup and cream in a heavy saucepan.
2. Bring to a boil over medium heat - do not stir during this time.
3. Heat the mixture to about 235*, as read by your candy thermometer without it touching the pan.
4. Once 235* is reached, remove it from heat and pour into a mixer bowl. Then place your mixer bowl into the ice bath.
5. Place both bowls in a cold location like your refrigerator. Cool to between 40* and 50*.
6. Once cooled, place back at room temperature and allow it to come to room temperature.
7. Once at room temperature, mix on low with a paddle attachment for about 30 minutes or until it is thick and creamy. Mine took about 40 minutes. You may have to go in 10 minute increments until you hit the right consistency. That's okay!
8. Store in the refrigerator for up to 6 months.
9. Note: It's normal for it to harden on top or for it to separate a little over time. Just give it a good stir and you're good to go!

Recipe from Reclaiming Provincial

Thanks to these gals and their Special Diets Creations!

• Amy's Cooking Adventures bakes some Gluten-Free Vegan Chocolate Chip Peanut Butter Cookie Bites
• Sarah of Fantastical Sharing of Recipes blends up her Maple Cream (Gluten Free)
• Rebekah from Making Miracles offers a Dairy-Free, Soy-Free Pumpkin Pie
• Culinary Adventures with Camilla is whisking together a Dairy-Free Aztec Hot Chocolate with Whipped Coconut Cream
• Terri at Christmas Tree Lane shares her Sugar free Fat free Hot Chocolate
• Nichole, the Cookaholic Wife, is making a Paleo Caramel Sauce
• Wendy at A Day in the Life on the Farm posts her Gluten-Free Spiced Cashews

Next week, check back for our recipes for giftable jarred mixes. Or check out our #handcraftededibles pinterest board.

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