Wildenblue Farm Journal: Making Maple Cream

Excerpts from A Country Pathway

I come upon it suddenly, alone-
A little pathway winding in the weeds
That fringe the roadside; and with dreams my own,
I wander as it leads.

Full wistfully along the slender way,
Through summer tan of freckled shade and shine,
I take the path that leads me as it may-
Its every choice is mine

A chipmunk, or a sudden- whirring quail,
Is startled by my step as on I fare-
A garter-snake across the dusty trail
Glances and- is not there.

Above the arching jimson-weeds flare twos
And twos of sallow-yellow butterflies,
Like blooms of lorn primroses blowing loose
When autumn winds arise.

The trail dips- dwindles- broadens then, and lifts
Itself astride a cross-road dubiously,
And, from the fennel marge beyond it, drifts
Still onward, beckoning me.

Why, I am as a long-lost boy that went
At dusk to bring the cattle to the bars,
And was not found again, though Heaven lent
His mother all the stars.

And lo! through the mists that may not be dispelled,
I see an old farm homestead, as in dreams,
Where, like a gem in costly setting held,
The old log cabin gleams.

Oh, darling Pathway! lead me bravely on
Adown your valley-way, and run before
Among the roses crowding up the lawn
And thronging at the door,-

And carry up the echo there that shall
Arouse the drowsy dog, that he may bay
The household out to greet the prodigal
That wanders home to-day.

Saturday, January 9, 2016

Making Maple Cream

In another two months or so... weather dictating, of course... it will be time to tap trees and make maple syrup again. I have about three to four gallons left from last season, and I've been hankering for Maple cream, so I made a batch yesterday. Now, mind you, I've attempted this before; sometimes it works, and sometimes it doesn't. This time, it did! (And even when it doesn't, I still end up with lovely Maple Sugar; it's scrumptious in coffee!)

Here is the process... I started with half a gallon of maple syrup and poured it into a reliable stainless pot. It is important not to use too small of a pot, as the syrup needs room to come to a full rolling boil. Heat on high and boil away. You want the temperature to reach 235 degrees. (It is well worth investing in a digital candy thermometer.) This photograph shows the syrup as it's been boiling for 5 minutes...

As the syrup continues to boil, it will quickly shrink down in the pot and the foam swiftly condenses. Do not leave the pot at this time, as it can boil over. The syrup has now been boiling for 10 minutes. Keep inserting the thermometer and checking the temperature... remember, you want it to reach 235 degrees.

And I'll say it again... do not leave the boiling syrup... it may boil over. Then, what a mess you'll have to clean up.

When the temperature reaches 235 degrees, remove from heat and immediately place the mixture, pot and all, into a sinkfull of cold water. Let it sit, undisturbed (do not stir) until the temperature cools down to about 100 degrees.

When it has cooled to 100 degrees, remove the pot from the sink and begin stirring with a wooden spoon. Stir, and stir, and stir and...

stir and stir. You will notice that the dark amber color of the syrup begins to lighten ever-so-slightly

It will continue to lighten, and you'll notice it getting a little more harder to stir as it begins to thicken up. Keep stirring... in all, I stirred this batch for about 20 minutes.

It is ready to put into containers when the Maple Cream has been stirred to the consistency of all-natural peanut butter. Do not keep stirring past this point.