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!
Makes: 350 ml
350ml pure maple syrup
2 tablespoons golden syrup
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Fill your sink with at least 15cm of very cold water before starting to cook the spread.
In a large saucepan over medium-high heat, bring the maple syrup and golden syrup to the boil. Cook the syrup until a sugar thermometer reads exactly 112 degrees C, stirring occasionally. The correct temperature is very crucial in the process.
As soon as the syrup reaches the correct temperature, take the saucepan off the heat and carefully lower it into the cold water bath. Allow the syrup to rest and cool until it reaches 20 degrees C, about 30 minutes.
When the syrup reaches 20 degrees C, remove the saucepan from the cold water bath and beat the cooled syrup with an electric mixer on high speed until the syrup forms a creamy, thick spread, about 3 minutes.
Pack the spread into a jar, cover and ripen in refrigerator for about 2 hours before serving. Maple spread will keep covered in refrigerator up to a month. If chilled maple spread is too hard to spread straight from the refrigerator, allow to come to room temperature.