Prepare an ice bath big enough to hold a medium saucepan, have both at the ready as well as a thermometer and a lightly oiled spoon to tap-down the bubbles in the next step. While you're at it, get out two 4-ounce jars or one larger that will hold the completed maple cream.

In a deep, heavy saucepan (the syrup will bubble up quite a lot, so 5-inch depth minimum to prevent overflow), bring maple syrup to boil and cook without stirring until it reaches the soft-ball stage, 235°F (less 10°F for altitude in Bozeman). If bubbles threaten to rise out of the pot, tap them with a lightly oiled spoon.

Immediately transfer the syrup to medium saucepan in the ice bath and allow to cool to 100°F without stirring. (I transfer pots because I prefer to do the stirring in a medium-sized, rounded bottom pot which is not sufficiently large for the boiling phase.)

When syrup is at 100°F, begin stirring slowly and keep stirring for 15 to 20 minutes. The syrup will thicken and lighten in color; when it's the consistency of peanut butter, you're finished! Transfer to storage jar(s). Cool then keep refrigerated.

It spreads easier at room temperature, so bring it out of the refrigerator in advance of spreading on your sourdough toast (yum!)