This is good on just about any bread, including bagels, and can also be used as an icing. It’s particularly nice with carrot cake.
1/2 cup Maine maple syrup — the dark kind is fine
6 ounces cream cheese
Let the cheese soften at room temperature. Put the syrup in a small pan and simmer, stirring occasionally, over medium-low heat, until it is thickened to the texture of heavy honey — about 235 degrees on a candy thermometer. Let it cool, stirring once or twice, then beat the sticky substance into the cream cheese. You must reduce the syrup before combining it with the cheese or the mixture will curdle and separate. Store refrigerated, tightly covered and it will keep a long time — if it lasts.
Courtesy of MaineMapleProducers.com
