This article provides guidelines for addressing issues commonly encountered when making maple cream. Maple cream is a thick, smooth, spreadable confection derived from maple syrup. Its peanut butter-like texture develops when small sugar crystals are formed and held in a supersaturated or concentrated syrup solution. The consistency and quality are controlled by water content and inverted sugar levels.
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Since 1958 the North American Maple Syrup Producers Manual has served as a basic reference source for the production of pure maple products. This 2022 edition provides up-to-date, science-based information and recommendations relating to all aspects of the industry. The guidelines presented will help users ranging from the hobby and beginning producer level to those well-established in the industry. In addition, the information herein will benefit foresters, land managers, Extension and outreach personnel, and others aiming to provide assistance to those in the maple industry. Numerous photographs, tables, a glossary and hyperlinks to selected source materials are included.
This publication is also available in print, at www.mapleresearch.org/ordermanual.
A spreadsheet to calculate pricing and profit for maple cream, candy, cotton candy, and soda.
Pure maple cream has a shelf life of less than one month if stored at room temperature. The maple cream may mold and physically separate into its maple syrup component during this period. The current product requires refrigeration to achieve an acceptable shelf life of 6 months. Our goal was to develop a process to attain 6 months shelf life at room temperature.