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Spread: Maple-Cream Cheese Spread

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Reducing maple syrup by cooking it before combining it with cream cheese prevents the mixture from separating. The Maine Maple Producers Association, which created this recipe, says that this spread can be stored, refrigerated and tightly covered, 'for a long time - if it lasts.' It doesn't last long in my house."

List of Ingredients

â—¦ ½ cup pure maple syrup
â—¦ 6 ounces cream cheese, softened


Recipe

Simmer the maple syrup in a small saucepan over medium-low heat, stirring occasionally, until it is thickened to the texture of heavy honey, about 235° F on a candy thermometer. Do not overcook, or the syrup will not mix smoothly into the cream cheese.

Let the maple syrup cool slightly, stirring once or twice, then beat it into the cream cheese.
Store tightly covered in the refrigerator.

Makes about 1 cup