It's tradition to put a clementine in the toe of a Christmas stocking (said to represent a gift of gold from St. Nicholas), but in my house it's just as common to find a jar of Maple cream Instead. This stuff is so good, we've dubbed it Gold in a Jar.
Despite its name – and its wonderfully creamy texture – there is no dairy in maple cream.
Photography by Danielle Sykes; Food styling by Liz Neely
To make it, pure maple syrup is heated to 235°F, cooled to 100°F, then beaten until fine crystals form, and transform the amber syrup into an opaque spread that is rich in maple flavor but light in texture.
As a third generation Vermonter, I grew up eating maple cream, spreading it on pancakes and sneaking tastes of it from the jar, letting it slowly melt on my tongue. But not everyone has the good fortune to grow up in the Green Mountain State, and while maple syrup is mainstream, many people haven't tried maple cream. This makes it a wonderful gift for a thrifty friend, and I say this with experience, as I've sent dozens of jars of it to people over the years. I've given jars of maple cream and Buttermilk pancake mix To my kids' teachers, mail it to friends and family as far away as Oregon and Amsterdam, and always keep a few jars on hand for a last-minute hostess gift (or, you know, for eating yourself).
Sometimes the customers ask me how this is done. I tell them to spread it on slices of good toast, English muffinsOr BiscuitsTo drizzle it over ice cream, dip apple slices in it, to scoop it up Scones Or waffles, stir it in Oatmeal Or tea and, of course, just eat it, spoonful by golden, ambrosial spoonful, until they are scraping the bottom of the jar.
Vermont Maple Cream
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$16.95
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cover photo by Rick Holbrook; Food styling by Kaitlin Wayne.