Just found a gallon of maple syrup I bought last year

Maple cream is just maple syrup that has been cooked down even further. So, you won't really caramelize it the way honey does, just make it thicker and thicker. I wish I had a gallon of syrup. I'd make straight up maple wine or a sweet acerglyn.

I tap maple trees and make my own syrup. Sometimes, I want a batch that's as thick as honey, so I forget the candy thermometer and boil away. I've ended up with jars of really nice, thick, honey-like syrup, and jars that solidified into pretty much maple sugar.
I've been meaning to make a batch of acergyln for a while now, but haven't gotten around to it. I've also been thinking about using the maple water instead of spring water, maybe boil it down a little to kill off the bad stuff.
As for your question, I'm confused by what you mean when saying "caramelized." Isn't it already caramelized once it's syrup? I am under the impression that's what gives it the maple syrup color -- the sap straight out of the trees is crystal clear.