This works so well for icing a cake, drizzling warm over yogurt, or spreading over toast. This recipe is from allrecipes.com by "Kate"
Ingredients:
1.5 cups Maple Syrup
2 tbsp. corn syrup
Preparation:
Fill sink with ice cold water
Bring maple syrup and corn syrup to a boil until they reach 232F/112C - stirring occasionally
Once you have reached the desired temperature lower the pot into the ice bath.
Cool until 70F/20C then place in mixer and beat until it becomes creamy and thick. This takes approximately 2 minutes on high speed.
Place in jars in fridge and allow to cool for around 2 hours.
Will keep for approximately 1 month in the fridge.
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