Maple Mocha Pudding

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Maple Mocha Pudding

A crowd pleasing dessert! Serve as is or top off with fresh fruit and chopped cookie crumbles!

  • Author: Ken Haedrich

Ingredients

Scale
  • 3 tbsp cornstarch
  • 1 tbsp powdered instant coffee or powdered instant espresso
  • 1 tsp unsweetened cocoa
  • Pinch of salt
  • 3 egg yolks
  • 3 cups milk
  • 1/2 cup Fuller’s Sugarhouse pure maple syrup
  • 1 tbsp butter, cut into pieces
  • 1 tsp pure vanilla extract

Instructions

  1. Combine the cornstarch, coffee/espresso, cocoa and salt into a large, heavy-bottomed pot and whisk to mix. Whisk the egg yolks slightly in a separate medium sized bowl, then add the milk and Fuller’s Sugarhouse pure maple syrup. Stir this mixture into the cornstarch mixture, then begin to heat over medium-high heat.
  2. Gradually bring the mixture to a boil, stirring regularly. Once the mixture comes to a boil, stir constantly for 1 minute, then remove from the heat and stir in the butter and vanilla.
  3. Ladle into 4-5 serving bowls, top with a piece of wax paper, then let cool before chilling. Let chill for several hours before serving.

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Maple Walnut Ice Cream

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Maple Walnut Ice Cream

A delicious and sweet recipe for a warm summer day! Top with an extra drizzle of maple syrup and fresh strawberries or raspberries and enjoy!

  • Author: Ken Haedrich
  • Yield: 1 quart 1x

Ingredients

Scale
  • 2 cups light cream
  • 2/3 cup Fuller’s Sugarhouse pure maple syrup, plus extra for drizzle on top
  • 1/3 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 1/2 cups heavy cream
  • 1 cup chopped walnuts

Instructions

  1. Gently heat 1 cup of light cream, Fuller’s Sugarhouse pure maple syrup and granulated sugar in saucepan. Wait until sugar is dissolved, then remove from the heat and stir in vanilla.
  2. Pour into a shallow casserole dish and chill in the freezer until very cold. After chilled, combine the remaining 1 cup of light cream, heavy cream and milk in the freezing can of an ice-cream maker, then refer to manufacturer’s directions for processing instructions.
  3. When the ice cream reaches finished consistency, stir in the walnuts. Let firm in freezer for several hours before serving. Serve with extra maple syrup to drizzle on top.

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