|Maple syrup||1 Cup (16 tbs)|
|Heavy cream/Evaporated milk||1 Cup (16 tbs), whipped|
1. Boil the maple syrup to the thread stage, 234° F., or until a little syrup when dropped from a spoon into a cup of cold water spins a thin thread.
2. Stir in the butter or margarine quickly and remove from the heat. Let the mixture cool.
3. When thoroughly cooled fold in the whipped cream.