Maple cream is made by boiling maple syrup to approximately 235F and putting the vessel in an ice bath until the concentrated syrup reaches 80F. It is then put in a candy or cream machine which stirs the concentrated syrup until sugar crystals form. Once it's reached the proper consistency, it is considered maple cream and is packaged in glass jars. Maple cream is excellent on toast, pancakes, as a cake frosting, and many other uses. Maple cream should be stored in the refrigerator for short term storage (1-2 months) or in the freezer for long term storage (1-2 years). It is common for the cream to separate a bit during storage. If this happens, just stir the syrup back in.