Bring the Maple Syrup to a boil in a pot over medium/low heat. Boil until it reaches 235 degrees F. without stirring then remove from heat immediately. This will take around 15 minutes.
While the syrup is boiling get an ice bath ready with a pot set in a bowl of ice.
As soon as it has reached 235 degrees F, pour the boiled syrup into the pot set in the ice bath. Leave it until it the syrup drops in temperature to 100 degrees F. Don't disturb it at all while it rests.
Once at 100 degrees F. remove the pot from the ice bath and start stirring. Don't stir vigorously ... you don't want to beat air into the syrup ... just stir it.
Keep stirring. The syrup will start to lighten. Keep stirring. After about 30 minutes of stirring the syrup will be very light and resemble tahini but still be glossy with the consistency of cream. KEEP STIRRING.
The syrup will now finish crystallizing, set up and be come duller. Once your spoon starts to leave paths in the syrup you can stop stirring.
Pour the Maple Cream into your jars right away before it becomes to difficult to pour.
Remember to use only light to medium, Grade A maple syrup.Do NOT stir while heating or cooling the syrup. Stirring will cause premature large crystals to form and your cream will be grainy not smooth and creamy. I even go so far as to leave the thermometer in my syrup as it's cooling so I don't have to stick it in and pull it out for temperature checking.Maple Cream will last 6 months in the refrigerator.