Maple Cream

Fill pan partially with water and a candy thermometer capable of measuring to 240F. Bring to a boil, and note the temperature of the boiling water. Empty the pan. Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling. Add a few drops of oil or butter. (This helps to keep foam down). Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24F above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch It! (The boiling syrup is VERY hot, and can stick and burn). Remove from heat, and place immediately into a large pan or sink of very cold water to cool. Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath. Cool to near room temperature (Hold the back of your hand close to the surface, its cool enough when you don't feel any heat radiating off the surface anymore). Remove from water bath and stir slowly with a wooden spoon until it looses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished. Spoon into containers and keep refrigerated.