Maple Cream Sugar

Out of this world, perfect texture!


  • 540 ml (2 ¼ cups) Prestige Maple Syrup
  • 45 ml (3 tablespoons) Butter
  • 250 ml (1 cup) 35% cooking cream


  1. In a large saucepan, bring maple syrup and butter to a boil. Boil for 5 minutes.
  2. Stir in the cream and continue cooking until the temperature of the candy thermometer reaches 118 °C/245 °F
  3. Meanwhile, butter and line with parchment paper a square baking pan and set aside. Remove the mixture from the heat and let stand for 5 minutes.
  4. Beat with a mixer for 5 minutes until a thick consistency is obtained. Cool before cutting squares.

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