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Any of you knuckleheads have a good recipe for Maple Cream Liqueur?

I was thinking of just following a Bailey's recipe and subbing out the sweetened condensed milk for maple syrup, but then I saw somewhere that that's what keeps it from separating. True?

Modify a recipe that uses unsweetened condensed milk.

Got the sweetness right using syrup alone, but the maple flavor is kind of weak.

What spirit did you use?

Some 110 sugar shine. It has a faint rock candy flavor.

Surfing the net, it seems that a lot of the commercial offerings include a flavored spirit like rum or apple brandy. Anything that you think might be a good match would be worth experimenting with.

When I try to have a maple syrup flavor, I add the maple concentrated extract found in groceries in addition to the maple syrup.
It helps boost the maple flavors as the syrup have a weak taste, mostly just sweet.
I tried to copy the "Sortilège" liquor, which is a whisky with maple syrup made here in Quebec.
I use sometimes a small amount of maple syrup to soften my whisky instead of using glycerine. When I have heavily oaked bourbon, the maple subtle flavor adds complexity, while smoothening the byte if there is any!
It's around 20ml / liters.