Super Bowl Recipes to Make Your Guests Cheer! – January 2020

Prepping for our 2020 Sugaring Season!

Our woods crew has started tapping trees and prepping for our 2020 season! Be sure to stay up to date on all the happenings of our maple sugaring season by liking us on Facebook and Instagram. We will be sharing updates and behind the scenes looks regularly throughout the next couple of months. Here’s to another great maple sugaring season! #LoveFullersMaple

Try Our Super Bowl Sunday Snacks!

It’s that time of year again… Super Bowl Sunday! Are you planning to tune in? No matter what team you’re rooting for – the San Francisco 49ers or the Kansas City Chiefs – no Game Day party is complete without a delicious array of food! Take a look below at some of our favorite game day appetizers, each featuring our pure NH maple syrup. And check out our full collection of maple recipes for even more ideas on how to sweeten up your Super Bowl Sunday menu!

maple pork ribs recipe



Maple Beer Chili Chicken Wings Recipe using pure NH maple syrup from Fuller's Sugarhouse.

Show Your Love With Tasty Maple Treats!

Place your Valentine’s Day orders today! Surprise your sweetheart with our pure maple candies. Our delicious, award-winning maple candy is made from 100% Fuller’s Sugarhouse pure maple syrup – no additives or preservatives – comes in a variety of fun shapes, and is packaged by hand.

Sweeten Up Your Special Day With Our Help!

Looking for just the right wedding or party favor for your special day? Wow your guests with bottles of Fuller’s Sugarhouse pure maple syrup and/or our pure maple candy. These are favors that your guests are sure to enjoy and use. Each item can be personalized with custom hang tags, labels or imprinted glass bottles. Tell us your vision for your special day or event!

Click here to learn more…

Clean Eating with Fuller’s Maple Syrup – January 2020

Now that the holidays are over many of us our searching for ways to clean up our diet. Clean eating is a concept that focuses on eating healthy, whole foods while limiting processed ones. A healthier choice and great substitute for processed or refined sugar, is pure maple syrup. With a lower glycemic index than refined sugar, maple syrup won’t lead to spikes of blood sugar. Plus, pure maple syrup is free of the top 8 allergens (Peanuts, Tree Nuts, Milk, Eggs, Fish, Crustacean Shellfish, Wheat and Soybeans) and it’s gluten free.

How to substitute refined, granulated sugar with maple syrup?
Use 3/4 cup pure maple syrup for each cup of granulated, refined sugar. Reduce other liquid ingredients in the recipe by about 1/4 cup to compensate for the added liquid (maple syrup).


A Healthier Start to 2020!

At the start of each year, many of us make resolutions – saving money, getting more exercise and eating cleaner are three popular ones. While Fuller’s may not be able to help you with all of your resolutions, if a healthier diet is on your list, we can help! Below are several delicious recipes to incorporate into your menu – including a healthy (and vegan-friendly) dessert to satisfy your sweet tooth! To find more maple recipes, click here.

Zucchini Maple Muffins
Maple Rosemary Grilled Chicken
Maple Cinnamon Caramel Popcorn
Broccoli Salad with Maple Mustard dressing

 

The Perfect Way to Say Thank You!
Conference Gifts, Corporate Gifts, Wedding Favors & More!

Whether you’re looking for a gift for your special day or a way to show customer appreciation – WOW them with a taste of Fuller’s Sugarhouse “Best in NH, Best in the World” pure maple products! From bottles of our award-winning maple syrup to our melt-in-your-mouth maple candy, we can help you choose the perfect gift for any occasion. Contact us for details.

Maple Cinnamon Caramel Popcorn

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Maple Cinnamon Caramel Popcorn

This vegan recipe is naturally sweetened caramel popcorn made with maple syrup and almond butter!

  • Author: cookieandkate.com
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale

Popped popcorn, yields about 6 cups
1/3 cup popcorn kernels
1 tablespoon coconut oil or extra-virgin olive oil

Cinnamon maple caramel corn
6 cups popped popcorn
3/4 cup sliced almonds or other nuts (optional)
1/2 cup real maple syrup
3 tablespoons almond butter or nut butter of choice (peanut butter and cashew butter work, too)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon cinnamon, plus more for sprinkling

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

2. Toast the nuts: Once the oven has preheated, arrange the almonds (or other nuts) in a single layer on the parchment paper. Roast the nuts in the oven for 7 to 10 minutes, until fragrant. Keep an eye on them so they don’t burn. If you’re using whole nuts, chop the toasted nuts into small pieces on a cutting board.

3. Meanwhile, pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot
a little shimmy to distribute the kernels evenly.

4. Cook over medium heat, shaking the pot occasionally. Crack the lid slightly so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the
bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.

5. To make the caramel sauce: In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and
continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.

6. Add the nut butter, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended. Add the nuts to the popcorn, then drizzle the maple mixture over the popcorn and nuts. Toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer.

7. Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.

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Maple Rosemary Grilled Chicken

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Maple Rosemary Grilled Chicken

Sweet and savory with just so much flavor with the simplest marinade!

Prep time: 45 minutes  Cook time: Approximately 10 minutes

  • Author: damndelicious.com

Ingredients

• 1/2 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and fresh ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 fresh rosemary sprigs

Instructions

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon
juice, Dijon and garlic; season with salt and pepper, to taste.

2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30
minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade,
discarding the marinade.

3. Preheat grill to medium high heat.

4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add
chicken to grill, and cook, turning occasionally, until chicken is completely cooked through,
reaching an internal temperature of 165 degrees F, about 10 minutes.

5. Serve immediately, garnished with rosemary, if desired.

Nutrition

  • Serving Size: 6

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Crunchy Broccoli Salad with Maple Mustard Dressing

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Crunchy Broccoli Salad with Maple Mustard Dressing

A quick and easy side salad.

Prep time: 15 Minutes

  • Author: shelikesfood.com

Ingredients

Scale
4 cups chopped broccoli,chopped small
1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups)
Heaping 1/2 cup dried cranberries, or more if you like
1/2 cup roasted sunflower seeds (or sliced almonds)
1/3 cup diced red onion
Salt, to taste
Maple Mustard Dressing:
1/3 cup olive oil
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
Salt and pepper, to taste

Instructions

Add all salad ingredients to a large bowl and mix until combined.
Place all dressing ingredients into a small jar or bowl and whisk until combined.  Pour over salad and mix again until well combined.  Salt to taste, if desired.  Salad can be served immediately or refrigerated for up to 4 days.

Nutrition

  • Serving Size: 6

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Zucchini Maple Muffins

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Zucchini Maple Muffins

Healthy Zucchini Maple muffins that kids love.

Prep time: 10 Minutes  Cook time: 20 Minutes  Yield: 12 Servings

  • Author: Gimme Some Oven

Ingredients

Scale

1 2/3 cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated fresh zucchini
1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling

Instructions

Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

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