Maple Cream Chocolates

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Maple Cream Chocolates

Maple Cream Chocolates recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

Scale

Tools

  • candy mold
  • pipping bag
  • small flat tray

Instructions

  1. Place your candy mold on a flat tray. Fill each candy cavity approximately 4/5ths of the way. Reserve a tiny bit of the melted chocolate for fix ups.
  2. Fill your pipping bag with Fuller’s Sugarhouse pure maple cream. Cut a small hold at the tip (the size of a thin straw). Stick the tip of the pipping bag just into the very top of the filled chocolate in the mold and pipe a bit of the filling into the center of the chocolate in each cavity.
  3. When done, use the reserved chocolate to cover any of the cavities where you can see the maple butter protruding at the top.
  4. Carefully transfer the tray into the freezer and freeze for approx 30 mins, or chill in the fridge for a few hours. Once the chocolate is set, pop out of the mold and enjoy. Keep chocolates refrigerated.

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Maple Cupcakes with Candy Corn

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Maple Cupcakes with Candy Corn

Maple Cupcakes recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

Scale
  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, slightly softened
  • 2 tbsp vegetable shortening, at room temperature
  • 2 cups Fuller’s Sugarhouse pure maple syrup
  • 3 egg yolks
  • 1 large egg
  • 1¼ cups whole milk

For the frosting

Instructions

  1. Heat oven to 325F. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and shortening together until they form ribbons. Add in the Fuller’s Sugarhouse pure maple syrup and mix until well combined, about 3 minutes on medium-high speed, scraping down the sides of the bowl as necessary.
  3. Add the egg yolks and the egg, one at a time, beating well after each addition.
  4. Mix in half of the flour mixture until just combined. Scrape down the sides of the bowl. Add the milk to the bowl and mix until combined. Mix in the remaining flour mixture and mix until just combined.
  5. Line 2 12-cup cupcake pans with cupcake liners. Fill the cupcake pans so that each cupcake liner is ¾ full. Bake for 20-25 minutes, rotating halfway through the cooking time, until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool in the pans for 15 minutes, then remove the cupcakes to a wire rack to cool completely.
  6. Once the cupcakes are completely cooled, make the frosting. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until smooth. Add in the confectioners sugar and Fuller’s Sugarhouse pure maple syrup. Beat until smooth. Frost cupcakes with frosting as desired and sprinkle with candy corn.

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Apple Cider Donuts with Maple Glaze

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Apple Cider Donuts with Maple Glaze

Maple Glazed Donut recipe using pure NH maple syrup from Fuller's Sugarhouse

A delicious fall treat

Ingredients

Scale
  • 1 cup and 2 tablespoons all-purpose flour
  • 11/2 teaspoons baking powder
  • ¼½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 large egg, at room temperature
  • ½ cup fresh apple cider
  • ½ cup sugar
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter

Maple Glaze

Instructions

  1. Preheat oven to 350 º F (177 º C).
  2. In a medium mixing bowl, whisk together the flour, baking powder, sea salt, and cinnamon. In a small separate bowl, whisk the egg. Set both aside.
  3. In a small saucepan over medium-low heat, combine the apple cider, sugar and butter, stirring continuously until butter has just melted. Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry; stir well with a whisker until combined and almost no lumps are visible.
  4. Using a tablespoon or a cookie scooper, spoon/scoop batter into a donut pan (3/4 full). Bake in the oven for 12-14 minutes (standard-size baked donuts) or for 6-7 minutes (mini baked donuts), or until light brown and cooked through. Let cool for 2-3 minutes on a rack. Then, remove baked donuts from pan and place them directly on a rack to cool completely before dipping into glaze.

Glaze

  1. Whisk everything together in a small bowl until smooth.
  2. Set rack of donuts over a baking sheet lined with parchment paper.
  3. Dip the top of the baked donuts into the maple glaze, turning to coat well. Let baked donuts rest on rack until glaze sets.

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Maple Yogurt Dip

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Maple Yogurt Dip

Maple Yogurt Dip Recipe using Fuller's Sugarhouse pure maple syrup

Ingredients

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Instructions

  1. Mix cinnamon with yogurt.
  2. Stir in Fuller’s Sugarhouse pure maple syrup

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Spicy Maple Hot Cocoa

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Spicy Maple Hot Cocoa

Spicy Maple Hot Cocoa Recipe using Fuller's Sugarhouse pure maple syrup

Ingredients

Scale
  • 2 1/2 cups whole milk
  • 6 tablespoons Dutch process cocoa
  • 23 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cayenne
  • pinch sea salt
  • 1/2 cup heavy whipping cream (optional)
  • cinnamon sticks for garnish (optional)

Instructions

  1. Pour the milk into a medium-sized sauce pan and set over medium-low heat. Whisk in the chocolate, Fuller’s Sugarhouse pure maple syrup, and spices. Continue whisking occasionally until milk is hot and steamy.
  2. Meanwhile, whisk the heavy whipping cream to soft peaks.
  3. Pour steaming hot chocolate into mugs, add a dollop of whipped cream and a cinnamon stick, and finish with a pinch of chili powder.

Notes

  • This recipe makes for a very chocolaty drink, dilute with more milk if it’s too much. It’s also pretty easy on the sweet stuff, so add more Fuller’s Sugarhouse pure maple syrup for a sweeter drink.

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Maple Bacon Burger

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Maple Bacon Burger

Maple Bacon Burger Recipe using Fuller's Sugarhouse pure maple syrup

Ingredients

Scale

Instructions

  1. Heat oven to 400 degrees F. Line rimmed baking pan with parchment. Cut bacon slices into thirds. Using 6 portions, weave into lattice square. Repeat to form 6 squares.
  2. Arrange bacon squares on parchment. Bake 20 minutes until starting to crisp. Brush with Fuller’s Sugarhouse pure maple syrup. Bake 5 to 8 minutes longer until desired crispness.
  3. Meanwhile, heat grill to medium-high. Shape beef into six 4 1/2-inch patties. Salt and pepper both sides. Grill until cooked through,* turning once or twice. During the last minute, top with cheese.
  4. Spread the bottom of each bun with ketchup. Layer with lettuce, cheeseburgers, tomato and bacon.
  5. Top with remaining buns and pickles.

Notes

  • Always cook ground beef to a safe minimum internal temperature of 160 degrees F (71.1 degrees C).

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