Prepare an ice bath: fill a large bowl with 1/2 inch of water and ice.

Pour maple syrup into a small high-sided saucepan, and stir in milk. Set a candy thermometer in the syrup, and place over medium-high heat. Cook, without stirring, until the temperature registers 232 degrees, about 10 minutes. Remove from heat, and pour into a cold, clean saucepan placed in the ice bath. Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won't form. Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1 inch above it, or a candy thermometer registers about 100 degrees.

Once the mixture reaches the proper temperature, using a wooden spoon, start stirring slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter. This should take about 12 minutes. Working quickly, transfer the cream to a jar or plastic container, and store covered in the refrigerator for up to 6 months, or store indefinitely in the freezer.

MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net"

Per serving: 1 Calories (kcal); trace Total Fat; (48% calories from fat); trace Protein; trace Carbohydrate; trace Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates