Making my weight in maple cream. Maple cream is a “value added product”, that is pure maple creamy perfection. Essentially pure culinary magic. We start by boiling down roughly 10 gallons of golden delicate maple syrup, until it reaches 232 degrees. This is poured into stainless steel bowls and cooled to room temperature, or 78 degrees. To achieve smooth cream it is paramount that the syrup not be jostled or disturbed during the cooling process. In the winter I set the bowls of taffy on the wood

Maple Syrup

Maple Pecan Shortbread Squares