About this recipe: Maple syrup is boiled together with golden syrup to a magic temperature, it's then cooled and whipped. Try this maple spread on toast, drizzled on pancakes or ice cream. Absolutely delicious!
This is a wonderful recipe, absolutely delicious. My two cents: It's a good idea to calibrate your candy thermometer anytime you're making something where the temperature is critical. Rapidly boil water and test the temperature of the boil with your thermometer. Water boils at 212 degrees at sea level. Where I am, water boils at 215 degrees, so I add the extra three degrees onto the temperature of whatever I am making. My other hint is that when you're filling your sink with cold water, do not fill it more than a few inches. The point is to rapidly cool your syrup so that it doesn't continue to cook. I had too much water in my sink which made my pot float. As I was struggling to let some water out, a whole gush of cold water spilled into my pot and ruined my entire batch So sad when maple syrup is so pricey! But once I got it right, it was fabulous! - 16 Dec 2010 (Review from Allrecipes US | Canada)
This maple spread is amazing in the morning with an English muffin and coffee. Simple to make, just follow the instructions. Use a large size pot, to reach the specified temp, the syrup will roll to a slow boil. Great recipe will definitely make again. - 01 May 2010 (Review from Allrecipes US | Canada)
Followed instructions exactly, however beating the mixture once cooled is very hard on the mixer. Burned out my hand mixture during the process .....recipe is good, but not worth the cost of a new appliance! - 26 Mar 2011 (Review from Allrecipes US | Canada)