Maple Cream Troubleshooting

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https://hdl.handle.net/1813/111388
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Author
Belisle, Catherine
Abstract
The Cornell Maple Program has developed 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 is attainable with the proper recipe; however, controlling the factors that lead to graininess, firmness, softness, or cream separation is key for a high quality confection.
Sponsorship
This research was conducted with support from the U.S. Department of Agriculture's (USDA) Agricultural Marketing Service, Acer Access and Development Program.
Date Issued
2022-07
Subject
spread; confection; invert sugar; grainy; maple syrup
Rights
Attribution 4.0 International
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fact sheet
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reading order
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none

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    Creative CommonsAttribution 4.0 International
    Except where otherwise noted, this item's license is described as Attribution 4.0 International

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