- 2 tsp corn starch
- 1/4 cup cold water
- 1 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
- 1 cup 15% cream, country-style or regular
- Dissolve starch in water.
- Heat syrup and cream in a saucepan. When the mixture starts to get hot, add a little to the starch, and then pour into the saucepan. Whisk until it comes to a boil. Store in fridge. Serve with cake.
* YIELD: 2 cups
KEEPS FOR: 7 – 10 days in fridge.
Wonderful on ice cream.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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