Maple cream can be made with light to medium grade pure maple syrup. Good cream will not have any granules.
To make maple cream, boil pure maple syrup until it reaches a temperature between 22 and 24 degrees above the boiling point of water. Remove the syrup from heat and cool it rapidly in the pan in a sink full of ice water. Cool the syrup to 75°F (23.9°C). Do not move or stir the syrup while you are cooling it. This can cause your finished cream to become grainy. Once the syrup has cooled it will be slightly firm to the touch. At this point, stir the cream slowly until it loses its glossiness and becomes opaque. When your cream is the consistency of smooth paste, you can transfer it to food grade containers for storage and use.
Store your cream in the refrigerator. If the cream separates between uses, stir it until it returns to its original texture.