Maple Lollipops

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Maple Lollipops

  • Author: fs-admin
  • Yield: 20 1x

Ingredients

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  • 1/2 cup unsalted butter, at room temperature
  • 1 cup Fuller’s Sugarhouse maple syrup
  • 20 lollipop sticks

Instructions

  1. In a thick-bottomed saucepan, bring butter and maple syrup to a boil. Boil until candy thermometer shows 295 °F, then remove from heat.
  2. Lay a large sheet of parchment paper on a table or countertop, then pour little circles of syrup.
  3. Quickly place a lollipop stick in the center of each circle, then leave to harden.

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Pure Maple Fudge

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Ingredients

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Instructions

  • Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both the long sides.
  • In a 4-quart saucepan, bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close eye on things as the syrup will rise quite a lot as it boils.
  • After 5 minutes, pour in the heavy cream; without stirring bring the mixture back to the boil (careful, it will rise again) and then let it simmer until it reaches 236°F on a candy thermometer, which should take about 20 minutes.
  • As soon as the mixture reaches 236°F, remove the pan from the heat source. Add the butter to the pot but do not stir it in. Let the mixture cool for 5-8 minutes.
  • Beat with an electric mixer on medium speed for about 5 minutes, until the sugar mixture gets thicker, lighter, loses its sheen and starts to show signs of crystallization.
  • Promptly transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, about 2 to 3 hours.
  • Lift the fudge from the pan and cut into squares with a sharp knife.
  • Keep in a cool dry place in an airtight container for up to a few weeks.

Notes

Yields: Up to 36 squares

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Maple Bacon Sweet Potato Soup

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Maple Bacon Sweet Potato Soup

  • Author: Adapted from Tasty

Ingredients

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  • 3 strips bacon
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for brushing onto bacon
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 2 lb sweet potato, peeled and cut into cubes
  • ¼ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 23 cup chicken broth
  • salt, to taste
  • pepper, to taste
  • Garnish with heavy cream, croutons, sunflower seeds or cinnamon if desired.

Instructions

  • Lay 3 slices of bacon on a pan.
  • Bake for 20 minutes at 400°F, flip once halfway through.
  • Dab off any extra oil and brush maple syrup on both sides of the bacon.
  • Bake for an additional 3-5 minutes (until the bacon is crispy).
  • Cut up the bacon into small pieces and set aside for garnishing the soup later.
  • Melt butter, then add in the onion. Stir and cook on medium heat until fragrant.
  • Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
  • Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
  • Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
  • Serve in a bowl and top with the bacon bits. Add additional garnish, such as heavy cream, croutons, sunflower seeds or cinnamon, if desired.

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Crockpot Maple Dijon Chicken Drumsticks

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Crockpot Maple Dijon Chicken Drumsticks

Ingredients

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Instructions

  • Season chicken with garlic salt and pepper and place in slow cooker.
  • Combine maple syrup, balsamic vinegar, and Dijon in a small bowl and whisk until smooth.
  • Pour over the chicken, making sure all drumsticks are covered.
  • Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

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Maple Glazed Oven-Roasted Vegetables

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Maple Glazed Oven-Roasted Vegetables

Ingredients

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  • 1 pound sweet potatoes (sliced into 1/2-inch thick rounds)
  • 1 medium head cauliflower (about 2 cups, separated into florets)
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup

Instructions

  1. Preheat the oven to 400 F.
  2. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower and Brussels sprouts in a single layer and set aside.
  3. In a small microwavable bowl, place the butter, maple syrup, salt and pepper and microwave on low setting, just until the butter is melted. Stir to combine everything.
  4. Immediately pour this maple glaze over vegetables and gently toss to coat everything as evenly as possible.
  5. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.

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Maple Pecan Bourbon Balls

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Maple Pecan Bourbon Balls

  • Author: fs-admin

Ingredients

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  • 8 ounces vanilla wafers
  • 1 ¼ cups pecan halves, toasted
  • 6 tablespoons Fuller’s Sugarhouse pure maple syrup
  • ⅓ cup cocoa powder
  • ¼ cup bourbon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • ⅓ cup confectioners’ sugar, plus about 1/4 cup for coating (optional)
  • 1 ½ cups chopped semisweet chocolate (not chips)

Instructions

  1. In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners’ sugar and process until completely combined and the mixture holds together when shaped into a ball.
  2. Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
  3. Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners’ sugar until coated.
  4. Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Notes

Makes 2 ½ dozen

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Maple Peppermint Bark

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Maple Peppermint Bark

Ingredients

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Bottom Chocolate Layer:

Top White Chocolate Layer:

  • 2 Tbsp cocoa butter melted
  • 3 Tbsp coconut butter melted
  • 2 tsp Fuller’s Sugarhouse pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • dash sea salt
  • 1 candy cane crushed into small pieces

Instructions

Bottom Chocolate Layer:

  1. Gently melt the cocoa butter over low heat.
  2. Measure out four tablespoons of melted cocoa butter and stir in maple syrup until combined.
  3. Add the rest of the bottom layer ingredients and whisk until everything is combined.
  4. Pour into a small glass dish of some type Pyrex baking dish that is lined with parchment paper.
  5. Set in the freezer to harden while you make the top layer.

Top White Chocolate Layer:

  1. Again, gently melt the cocoa butter.
  2. Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
  3. Gently melt the coconut butter in the same way.
  4. Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
  5. Pour the mix over the top of the hardened chocolate layer.
  6. Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
  7. Once confection has solidified, break apart and enjoy!

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$17 Quart Jugs – Get Them While You Can! – Nov 2020


$17 Quart Jugs – Get Them While You Can!

From now through November 25, Traditional Quart Jugs are on sale for $17 at our Country Store in Lancaster, NH.

In addition to all of our delicious maple products, we also sell a variety of locally produced goods such as mustards, seasonings, jams & sauces, pancake mix, hand lotions, and more!

Start your holiday shopping with Fuller’s and support small businesses this holiday season.

Fuller’s Sugarhouse Pure Maple Products –
A Versatile Ingredient for Your Holiday Cooking!

As we approach the holiday season, it is important to be conscientious of your family and guests’ food allergies. Did you know that Fuller’s maple products are gluten free and processed in a facility free from the top 8 Allergens?

Try cooking gluten-free with Fuller’s Sugarhouse this holiday season! Pro tip – our Gluten Free Maple Cornbread can be used as a substitution in your stuffing!

Be sure to take a look through our entire collection of maple recipes as you prepare your holiday menus. It’s a great way to see how to versatile our pure maple products are and get some inspiration for incorporating the taste of maple to your meals.

Great Gifts for Everyone!

Pure Maple syrup pint with pancake mixShow your clients, boss, or co-workers that you appreciate them with one of our pure maple product gifts. There are several gift options, from individual bottles of our award-winning maple syrup to gift sets and baskets.

Call us toll-free at 877-788-2719 or visit our Corporate Gifts Page and we will work with you to tailor a gift package for your customers and clients.

Gluten-Free Maple Pumpkin Pie

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Gluten-Free Maple Pumpkin Pie

Make this recipe for this year’s Thanksgiving gathering!

  • Author: fs-admin

Ingredients

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  • 1 gluten-free pie crust
  • 3/4 cup Fuller’s Sugarhouse pure maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 eggs
  • 1 15 oz can 100% pure pumpkin
  • 1 1/2 cup canned coconut milk

Instructions

  • Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
  • In a small bowl whisk together maple syrup, salt, cinnamon, ginger, and cloves. Set aside.
  • In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
  • Add in coconut milk and whisk until thoroughly combined.
  • Pour pie mixture into prepared pie crust and carefully place in the oven.
  • Bake the pie for 15 minutes at 425° then reduce oven temperature to 350 and continue baking for 50-55 minutes.
  • Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.

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Gluten-Free Maple Sweet Potato Casserole

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Gluten-Free Maple Sweet Potato Casserole

Try this gluten-free recipe for this year’s Thanksgiving gathering!

Ingredients

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  • 3 cups cooked sweet potatoes, mashed
  • ¾ cup Fuller’s Sugarhouse pure maple syrup
  • 1/3 cup melted butter dairy-free
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 cup cream dairy-free milk
  • 23 cups gluten-free mini marshmallows

Instructions

  • Preheat oven to 350°F degrees.
  • In a larger bowl add the mashed sweet potatoes.
  • Add the melted butter, maple syrup, ginger, cinnamon, nutmeg, eggs, pure vanilla extract cream to the mashed sweet potatoes. Beat the sweet potato mixture with an electric mixer until smooth.
  • Pour the sweet potato mixture into greased casserole dish.
  • Bake for 30 minutes. Remove from the oven and top with the mini marshmallows and bake for an additional 5 to 10 minutes or until toasted.

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